Pinot Nero

This wine owes its name to the evening fall winds of the Mendel Mountains – the natural force that blows over the vineyards of Eppan, Kaltern and Pinzon every evening and gives the entire terroir its unmistakable character. These cool breezes ensure pronounced temperature fluctuations between day and night, characterise the aromas of the grapes and give the wines the extraordinary freshness and longevity that make them precise ambassadors of their origin. At altitudes between 350 and 550 metres, on moraine debris and calcareous gravel, the Pinot Nero thrives under these special conditions to produce a Riserva of Burgundian elegance. After fermentation in stainless steel tanks, the wine undergoes malolactic fermentation and matures for twelve months in barriques and tonneaux. This is followed by assemblage before further refinement in concrete vats – a combination of traditional and modern ageing methods that lends the wine structural complexity without masking its varietal finesse. The Riserva classification requires at least two years of ageing.

The only thing that has changed is the name. The Unterthiner family has always made their Pinot Noir the way a serious Pinot Noir should be made – with the necessary time in the cellar. The wine matures for at least twelve months in small wooden barrels, often longer, because at the Ebnerhof they never decide according to the calendar, but according to taste. This ageing period corresponds to the DOC specifications for a Riserva, so the wine now bears this designation. Nothing has changed in the approach: After selective hand-picking from the chalky, sandy southern vineyards, the wine undergoes controlled mash fermentation in stainless steel tanks before the small wooden barrels give it depth and complexity.

The name "Mimuèt" (to my taste) comes from Ladin. Convinced that South Tyrol offers the best conditions for the Pinot Noir grape variety, Alois Lageder paid particular attention to it at a very early stage. His goal is to produce wines with precision, lightness and filigree structure. Garnet red with ruby reflexes. Pinot Noir Mimuèt smells of ripe black cherries, flowers and spices. On the palate, elegant, almost light on its feet, with a multi-layered, soft finish. SUPERIORE.DE

A Pinot Nero with fine understatement, elegant, juicy and surprisingly cool in appearance. The grapes come from vineyards in the Collio, where the combination of poor marl soils, Alpine influence and Adriatic mildness create ideal conditions for this sensitive grape variety. Medium ruby red in the glass with a brick-coloured rim. Redcurrant, sour cherry, cranberry and a hint of forest floor and white pepper on the nose. Smooth and clear on the palate, with a fine texture, well-integrated acidity and an elegant finish. Not a loud Pinot, but a playful, delicate character with style and lightness – a real angel in a glass. SUPERIORE.DE

Brilliant ruby red with a light-coloured rim. Very precise bouquet of blackberry, raspberry and spices. The palate is light and lively, with an elegant and deep fruit component accompanied by a delicate bitter note and fine spice. A very elegant and juicy Pinot Nero with good Storage potential. SUPERIORE.DE

Pinzon. A location that has long been considered by connoisseurs to be synonymous with South Tyrolean Pinot Noir of the highest calibre. The small wine village on the eastern side of the Adige Valley, first mentioned in a document in 1230, lies in the middle of the vineyards along the Pinot Noir Trail, which are among the best Pinot Noir terroirs in Italy. Here, at an altitude of around 550 metres in the municipality of Montan, Peter Zemmer cultivates his vines on porphyry soils with dolomite-carbonate rock deposits – a geological combination that gives the wine its characteristic minerality. The microclimate of the site is characterised by the altitude above the Adige valley and the north-western exposure, which gives the vineyards long periods of evening sunshine. The "Ora", the famous valley wind that rises from Lake Garda through the Adige Valley, ventilates the vines in the afternoon hours and regulates the humidity – ideal conditions for the demanding Burgundy variety.

While Lagrein traditionally dominates rosé production in South Tyrol, Franz Haas goes his own way. As a Pinot Nero specialist who has vinified and meticulously documented 592 different Pinot Nero versions in over three decades, he devotes the same attention to his rosé. The vines for this wine grow on Guyot vines at extreme altitudes of between 700 and 750 metres – significantly higher than usual for rosé. Grapes of exceptional quality ripen on dolomite weathered rock, with a high planting density and selected clones. Only 5,000 bottles are produced annually. Vinification consistently follows the white wine method: after destemming, the grapes are pressed directly, without maceration. The must ferments at a controlled temperature in stainless steel, undergoes malolactic fermentation and matures for several months before being bottled. This purist approach preserves the freshness and elegance that can be expected from Pinot Nero at altitude.

In 2017, Stefano Pola was proposed to plant a vineyard in the heart of the beautiful area of the Belluno Dolomites, more precisely about 9 hectares in the Valbelluna area on a well-exposed high plateau at about 650 metres above sea level. The soil here is medium-heavy with calcareous deposits typical of mountain regions. Some layers contain solidified sands that form sandstone, and in other areas marls, i.e. old clays, are exposed. The soil structure is very stony, which provides good drainage and aeration conditions. The high lime content gives the wines a distinct olfactory finesse.

The first 1,850 Pinot Noir vines were brought to Italy from Burgundy by Count Vistarino back in 1865. Since then, the vinification of this demanding grape variety has been continuously refined over the generations. Today, the Pinot Noirs from the winegrowing dynasty can even outshine much more expensive Pinot Noirs from Burgundy at international tastings.

A captivating Pinot Nero with a poetic expression of the Langhe terroir: strictly selected grapes from organically farmed vineyards are vinified with the utmost care. After manual harvesting and fermentation, the wine matures for 18 months in tonneaux, which give it structure without masking its freshness. The ageing process combines depth with elegant finesse – an art that Vajra has mastered for many years.

High-quality Rosato Spumante made from 100% Pinot Nero. Old pink, almost onion-coloured and with interesting copper reflections. Fine perlage and a fine, creamy foam. The bouquet has a delicate aroma of roses, grapefruit, small red fruits and a hint of yeast. Dry, full, fresh and elegant on the palate. Hints of blackcurrants and wild strawberries, then a consistent tang and a beguiling silkiness. A great alternative to the famous neighbouring region of Franciacorta and a real insider tip for Pinot Noir sparkling lovers. SUPERIORE.DE

Perfection is created when grape variety, terroir and microclimate form a perfect symbiosis. Thalman embodies this philosophy to perfection. This exceptional Pinot Nero comes from carefully selected vineyards on the Ritten and in Leitach between 500 and 750 metres above sea level, where warm, well-ventilated hills and volcanic porphyry soils create ideal conditions. The centuries-old Burgundy tradition finds its South Tyrolean interpretation here through a vinification process that combines respect for the grape variety with state-of-the-art cellar technology.

A fascinating Pinot Nero with the structure of a Nebbiolo. Fine cherry flavour with well-dosed extract sweetness, plus rose petals, mint and some Asian herbal spice. The wine prances on the palate with elegant restraint, revealing its finesse and structure on the third sip at the latest and with a medium-bodied finish. This is a wine for Pinot fans as well as lovers of subtle, subtle styles - and clearly love at second sight. SUPERIORE.DE

With his Sancaba, Carlo Franchetti has proven that Tuscany has great Pinot Noir terroir – cool, mineral, Burgundian in elegance. But great Pinot Nero requires patience and a high price. With Petit Sancaba, Carlo created the little brother in 2022: an accessible, fairly priced entry into his Pinot world, vinified from the youngest vines of the vineyard planted in 2018 and from the second selection of the older plots. 25 per cent whole-cluster fermentation gives the wine structure and complexity, while ageing partly in concrete and partly in used tonneaux preserves the clarity of the fruit.

There is a poetic play on words behind this rare white wine: Pinner – born from PINot NERo, as if the name itself were a wink from the Cavallottos. On the north-eastern slopes of the Cru Vignolo, original Champagne clones of Pinot Nero have been rooted in chalky-clayey soils with veins of sand since 1972 – a geological rarity that gives this Blanc de Noirs its unmistakable minerality. The vinification is a balancing act between tradition and innovation: after the gentlest pneumatic pressing without skin contact, the must ferments for 45 days at a cool 16-18°C in stainless steel tanks. Nine months of sur lie ageing with daily bâtonnage create the creamy texture that distinguishes Pinner from simple white wines.

With "LIL'KRA XXIII", Alois and Clemens Lageder venture a first glimpse into the future of the legendary Krafuss vineyard – a Pinot Nero made from young grapes, vinified as an experiment and harbinger. The parcel was replanted in 2020, with impressive diversity: 20 different Pinot clones and massal selections on various rootstocks, planted on calcareous slopes above Eppan. The 2023 vintage marks the first small harvest – a delicate, vibrant start that already hints at the potential of the future Grand Cru site Krafuss. Fermentation for around a week on the skins with a small proportion of whole bunches. This is followed by gentle ageing – initially in stainless steel tanks, followed by around 17 months in large oval oak barrels. During the maturation period, the wine underwent a slightly reductive phase, which gave it additional tension and precision. Bottled unfiltered in January 2025.

Maso Michei is located high up in a secluded mountain world in southern Trentino. There, the vines thrive at 790 to 850 metres above sea level on a sun-soaked south-facing slope in pristine nature. In this remarkable location for viticulture, the vines grow slowly and the grapes ripen late. With the acquisition of the 13 ha Maso Michei vineyards in the Valle dei Ronchi above Ala, Martin Foradori Hofstätter is returning to the roots of his ancestors in Trentino.

The vineyards for the 100% Pinot Noir Riserva are located in the Überetsch region between 350 and 450 metres above sea level and face south-west. The soil is a compact, dense moraine soil made up of sediments from the Ice Age, calcareous, loamy and rich in minerals. Bright ruby red in colour, with a bouquet of redcurrants, raspberries, strawberries and hints of sage. Taut and very polished on the palate, its spicy tannins flank its beautiful depth and very appealing length. SUPERIORE.DE

In 1984, a silent act of rebellion against convention took place on a nameless podium in the hills between Gaiole and Radda. Marco Pallanti, the visionary Oenologist at Castello di Ama, dared to do the impossible: He planted Pinot Nero clones from Morey-Saint-Denis, the heart of Burgundy, in the chalky soils of Tuscany. What began as a bold experiment became a legend – il Chiuso, named after the secretive, mysterious place where Burgundy's noblest grape variety found its Tuscan soul. Five hundred metres above sea level, on intensely limestone soils reminiscent of the Grands Crus of the Côte d'Or, the descendants of those Burgundian pioneers thrive today. Clones 111, 114 and 115 from Morey-Saint-Denis have found a new identity in this exceptional terroir – tuscan in their warmth from the sun, Burgundian in their finesse. The cool microclimate of this altitude, tempered by the Chianti winds, preserves the elegance and acidity structure that help Pinot Nero achieve its purest expression.

While the white Oudeis captures the complexity of the Alta Langa in its purest form, its pink-coloured brother adds another dimension: the soul of Pinot Nero. Because here it is the red grape alone that expresses the terroir. Saignée, the French word for "bloodletting", describes the method: a short maceration on the skins extracts just enough colour and fruit from the must to achieve that shimmering onion skin tone that shines so seductively in the glass. The grapes come from altitudes between 300 and 550 metres in the municipalities of Bubbio, Loazzolo, Trezzo Tinella and Vesime – the grapes come from calcareous clay soils, which give the wine its mineral tension. After manual harvesting, the grapes are cooled with carbon dioxide snow and the must is left to rest for two to four hours under nitrogen before gentle pressing. This is followed by six months of bâtonnage and 36 months of yeast storage in the historic cellar vaults.