Monte Ferrato IGT

From vineyards located at the foot of Monte Ferrato. As Monte Ferrato is an extinct volcano, the origins of the soil are volcanic and particularly rich in iron, which is instrumental in giving Pinot Noir its complexity. This particular soil composition is also conducive to the well-balanced flavors and components that characterize Pinot Noir. Pure Pinot Noir grapes ferment in small oak barrels and macerate for about fifteen days. Aged barrique for twelve months and then in bottle. This wine features a vast range of fine aromas, from ripe black fruit to hints of leather, pepper and undergrowth, and licorice. Lively palate with great balance.

Tech Sheet All wines

Wine exported to

Bermuda, USA, Japan, Canada, Austria

Most recent awards

2019 | James Suckling95
2018 | Wine Enthusiast92

Grape Varieties:

100% Pinot Noir

Fermentation container:

Oak Barrels

Length of alcoholic fermentation:

15 days

Type of yeast:

Indigenous

Fermentation temperature:

22-25 °C (71.6-77 °F)

Maceration technique:

Traditional

Length of maceration:

15 days

Malolactic fermentation:

Yes

Aging containers:

Barrique

Container size:

225 L

Container age:

3rd and 4th use

Type of oak:

French

Bottling period:

Dec-March

Aging before bottling:

12 months

Aging in bottle:

3-6 months

Closure:

Natural Cork

Vineyard name:

Monte Ferrato

Vineyard location:

From the Villa di Bagnolo vineyards below the Monte Ferrato Mountain

Vineyard size:

2 hectares (5 acres)

Soil composition:

Shale and clay

Vine training:

Guyot

Altitude:

0-150 meters (0-492 feet) above sea level

Vine density:

1,620 vines per acre

Yield:

1 kg per vine

Exposure:

Southern

Years planted:

2011, 2012

Age of vines:

6 years old

Time of harvest:

August

First vintage of this wine:

2016

Total yearly production (in bottles):

10,000

Tasting notes:

Lively ruby red w/garnet hues; shows a delightful, very intense and fruity bouquet of strawberries, cherries and flowers, good body, firm yet sweet tannins; soft, round, v. appealing; great balance, lingering finish.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Great with pasta and risotto as well as meat.

Aging potential:

4-6 years

Alcohol:

Alc. cont. 13.5% by vol.; acidity: 5.0 (tartaric acid)

Winemaker:

Niccolò D’Afflitto