Campo Romano Pinot Nero Langhe DOC
Burgundian Pinot Noir from old vines, planted in 1977, at 330 meters (1,080 feet), above sea level, with western exposure. Ages in oak barrels for twelve months. It shows the elegance and finesse of the French Pinot Noir, which perfectly unites with Piedmont’s signature structure. The name is a tribute to the vineyard’s “prior use.” When the land was plowed prior to planting, relics, such as brick fragments, tiles, and amphorae from a Roman settlement were found.
The wine itself features lovely aromas, well-integrated tannins, and a long-lasting finish; it is quite cellar-worthy. It is especially lovely paired with Piedmont’s traditional dish of agnolotti (meat ravioli).
Wine exported to
Korea, Puerto Rico, Australia
Grape Varieties:
100% Pinot Nero
Fermentation container:
Concrete
Fermentation temperature:
30 °C (86 °F)
Length of maceration:
8-10 days
Malolactic fermentation:
Yes
Aging containers:
Oak casks
Container size:
30-50 hl
Type of oak:
Slavonian oak
Bottling period:
March
Aging before bottling:
12 months
Aging in bottle:
6 months
Closure:
Diam
Organic:
No
Vineyard name:
Campo Romano
Vineyard location:
Alba
Vineyard size:
2.69 hectares (6.64 acres)
Soil composition:
Calcareous clay
Vine training:
Guyot
Altitude:
330 meters (1,082 feet) above sea level
Vine density:
4,000 vines per hectare
Yield:
3500/4000
Exposure:
Western
Years planted:
1977
Time of harvest:
Early September
First vintage of this wine:
1980
Total yearly production (in bottles):
6,000
Tasting notes:
Delicate ruby red with lively rose-colored reflections; very elegant bouquet showing spicy notes of white pepper as well as fruity and floral aromas; on the palate, there is remarkable balance, finesse and persistence, with elegant notes of oak and a smooth, appealing texture.
Serving temperature:
Best served at 16-18 °C (60.8-64.4 °F).
Food pairings:
Goes well with agnolotti pasta and roast fowl.
Aging potential:
Good aging potential, 10 years very easily
Alcohol:
Alcohol 12,5-13,5 % ; Acidity 5-5.5 gr/l
Winemaker:
Pietro Colla
