Picked on the 26th of April. Destemmed without crushing and soaked at 4C for 4 days with two pump overs daily. Left to undergo natural ferment and kept at 22C for 3 weeks at which point it was pressed off just before it was dry. Left to complete fermentation, settled racked and then transferred to 95% old french oak and 5% new Hungarian oak hogshead. 10 months resting in oak and then the blend was put together at which point it was racked once more prior to bottling. Unfined, unfiltered with a small addition of sulphur.
Tasting notes:
The most delicate Pinot we’ve produced from this magical vineyard, aromas of plum skin and capocolla with palate of blueberry, violet and raw forest mushroom. Best enjoyed with a good source of proper San Daniele prosciutto drizzled with a lighter expression of local EVOO. – Konpira Maru
