Pinot Nero

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.

Bright ruby red with garnet red reflections. Wild bouquet of red fruits, delicate spice flavours and a hint of tobacco and leather. Taut and elegant at the same time, the tannins are velvety soft, with a well-proportioned fruit centre and harmonious spiciness. A skilfully balanced red with a lingering final and good ageing potential. SUPERIORE.DE

A Sicilian sparkling wine with grandeur – refined composition, classically vinified and with a clear identity of origin. The Metodo Classico Millesimato Rosé comes from the high-altitude vineyards around Contessa Entellina at an altitude of around 470 metres. The vines – pinot Nero and Nerello Mascalese – are rooted here in calcareous, well-drained soils under the Mediterranean sun, accompanied by cool nights that ensure freshness and aromatic complexity. The grapes are harvest manually, followed by gentle whole-cluster pressing. The first fermentation takes place at a controlled temperature in stainless steel tanks, the second in the bottle using the classic method: 36 months on the fine lees, which gives it depth, mousseux and structure.

The Praesulis Pinot Nero is the latest addition to the Gump Hof wine family – a challenge that Markus Prackwieser has only been taking on for a few years. Because Pinot Noir in the cool altitudes of the southern Eisack Valley is a venture that requires patience and courage. The grapes grow at 550 metres above sea level on calcareous moraine soils over quartz porphyry – those steep slopes that benefit from Mediterranean warmth during the day but are ventilated at night by the cool downdraughts from the Dolomites. A week of cold maceration is followed by two weeks of fermentation and maceration on the skins. The wine then matures for twelve months in barriques with malolactic fermentation.

Bertone – almost two hectares, planted in 2001 with Burgundian clones for great finesse – on the slope opposite the Cru Pernice. 400 metres, south to south-west facing, directly above Villa Fornace, the family's historic residence. Calcareous, clayey soil with sand and silt, a dry microclimate that accelerates ripening and concentrates the grapes. Small like a Burgundian plot, consistent like a family decision. 2021 was a year of balance at Oltrepò Pavese: a long, cool spring, a dry and structured summer. Fermentation in conical wooden vats, malolactic fermentation in barriques in spring, then twelve months in carefully selected French barrels of various origins – followed by at least one year in the bottle.

It was Paolo Foradori who made Mazon what it is today. He married into the Hofstätter family in 1959 and dedicated his life to a single project: proving that the high plateau east of the Adige Valley is the most important Pinot Noir site in Italy. The experts have proved him right. Mazon, at 350 to 460 metres, exposed on the north side, on the cooler east side of the South Tyrolean Adige Valley – with limestone gravel and clay soils, which are mineralised by the rock formations of the Werfen Formation – gives the Pinot Nero a depth, concentration and complexity that cannot be found anywhere else in this form. The Riserva is the expression of the entire plateau: the wine that Foradori in Mazon always had in mind. 100% hand-picked, completely destemmed harvest, fermentation in concrete vats with remontage. Then maturation in barriques, then again in concrete – a sequence that treats structure and freshness equally – and finally two years of bottle ageing before sale.

When French noble vines were planted in the Tuscan soil of Felsina's Podere Molinuzzo in 1998, a visionary experiment of extraordinary boldness began. Pinot Nero in Tuscany? A seemingly impossible endeavour in a region dominated by Sangiovese. But Giuseppe Mazzocolin and Franco Bernabei, who had already initiated the Sangiovese revolution with the legendary Fontalloro, once again dared to do the impossible: to cultivate the Burgundian king grape variety under the Tuscan sun. The vineyard, which covers just 2.5 hectares, is strategically located on the border between Felsina and Castello di Farnetella, on soils of sand and clay with a significant stony and calcareous component. This geological peculiarity, combined with the cooler microzone of Podere Molinuzzo, creates ideal conditions for a grape variety that elsewhere in Italy only thrives in the foothills of the Alps.

A sunny high plateau at an altitude of 400 to 450 metres, gently sloping towards the south and constantly bathed in fresh air – this is the site from which Manincor's Pinot Nero originates. This airy position ensures healthy grapes and a consistent ripening period – ideal conditions for a grape variety that forgives no negligence. The vines are deeply rooted in stony moraine gravel, interlaced with dolomite, porphyry, gneiss and granite. The barren, mineral-rich soil lends the wines tension, precision and unmistakable depth. Manincor relies on small-berried, compact French clones, with deliberately low yields – yet every grape seed is packed with concentration.

The approx. 35-year-old Pinot Nero vines stand near the village of Rodel-Pianezzi at an altitude of approx. 500 m. Ruby-red wine with aubergine reflections. Frank, clean scent of wild strawberry, raspberry and delicious notes of tobacco. On the palate, a very well-balanced extract-tannin ratio, yet complex, soft and with a spicy-salty vein. The well-dosed use of wood and the finely meshed tannin create a good framework for further development at absolute Riserva level. SUPERIORE.DE

Pinot Noir is the most demanding grape variety in the world. It forgives nothing – no wrong soil, no climate that is too warm, no impatient hand in the cellar. It has found its place in Terlan: Since the middle of the 19th century, Pinot Noir has thrived in the medium-high sites of the Monticol zone, at 450–760 metres, on light, weathered porphyry soils, where downdraughts provide cooling even at the height of summer. Rudi Kofler has long since said the decisive sentence: "The older vineyards produce a well-structured and, above all, elegant Pinot Noir." Elegance is not a marketing term here – it is the logical consequence of the location, soil and ripening process.

In the historic vineyards of Mazon and Glen, where two micro-terroirs between 400 and 600 metres above sea level merge to form a poetic name, one of the most subtle interpretations of Pinot Nero in the whole of South Tyrol thrives. The fine Pinot Noir grapes ripen in a climate of extreme contrasts on sandy clay soils that lean westwards towards the evening sun. The Mediterranean warmth of the day meets the icy mountain winds of the night – a dialogue between passion and restraint that gives the Pinot Nero complexity and elegance. Ruby to garnet red in colour in the glass, with aromas of sour cherries and wild berries, accompanied by delicate orange notes and spicy hints. Fine fruit unfolds on the palate with a salty freshness, delicate, elegant and with a length that lingers in the memory long after the last sip. A Pinot Nero that combines Burgundian soul with Alpine precision, destined for a decade of ageing and beyond. SUPERIORE.DE

Essence Noir is the prestigious top of the Essence line – an Extra Brut made from 100% Pinot Nero, carefully vinified in white using the classic method with perfect dosage. Around 48 months on the lees give it depth, texture and savoury sophistication. On the nose, aromas of yellow citrus fruit, grapefruit, brioche, toasted almond and a hint of dried herbs. On the palate, it is complex and focussed – an ultra-fine perlage carries a dense, yet linear texture. The acidity is precise, the body powerful, yet compact and with terrificinterplay of fruit, flavour and minerality. The long, salty-mineral final is clear and persistent – with a moderate dosage that never overwhelms but leaves an original tension. Essence Noir is a masterpiece of balance. SUPERIORE.DE

Conte Vistarino's Pinot Nero Pernice, which is great every year, comes from the single vineyard of the same name and fascinates with its fine fragrance and elegance. Intense ruby red colour with garnet reflections. The bouquet is complex and rich with notes of violets and small red fruits, some roasted coffee and cocoa. Elegant, full-bodied on the palate, with present fruit, very balanced with a pleasant minerality and a long, spicy finish. The harmonious tannins make this wine elegant and give it a good backbone from start to finish. SUPERIORE.DE

Pinot Nero Revei, which means clock in the local dialect, is linked to the history of the medieval tower that dominates the vineyard in Aymavilles. The tower was once home to a reclusive clockmaker, whose profession brought back the theme of time and its value in nature and for mankind.

Pinot Nero from Etna has long been the dream of the Planeta family. And the experiment has been a success: Eruzione 1614 offers many positive surprises, starting with a strong varietal identity: the natural characteristics of the grape variety surpass the obvious intensity and energy of this volcanic region. It is probably one of the most Burgundian interpretations of the grape variety in Italy (alongside Alto Adige). The purity and freshness of the wine, with its many aromatic details such as cassis, wild berries, lilac and violets, is rounded off at the end by interesting notes of crushed volcanic rock. Die-hard fans of Pinot Nero will be delighted. SUPERIORE.DE

Strong ruby red. Pinot Nero Case Via exudes a varietal bouquet of wild berries and pipe tobacco, which combines harmoniously with the barrel spice. The soft, characterful taste is based on the strength of the tannin and the excellent aroma structure of the Pinot Pinot Noir. SUPERIORE.DE

A pure Pinot Noir from the limestone-rich moraine soils around Calino – vinified using the saignée method and aged on the fine lees for at least 24 months. In the glass, it reveals a delicate hint of onion skin with lively perlage. The nose entices with floral notes and crisp fruit: redcurrants, raspberry, red grapefruit, as well as delicate hints of dried blossom and yeast. On the palate, it is dry, precise and fresh; the variety-typical fruit remains prominent and is supported by fine acidity. The finish reveals delicate minerality, juicy berry fruit and a subtle creaminess from the contact with the lees. A rosé with a clearly recognisable Pinot Noir character and an outrageously good blend of sophistication and drinking pleasure. SUPERIORE.DE

Pinot Nero has always been regarded as a challenge for any winemaker. It is a grape variety that places the highest demands on soil, climate and the winemaker's expertise. This noble Burgundian grape has been cultivated in South Tyrol since 1850, where, under the name Blauburgunder, it has become the region's most important red wine. For the Sanct Valentin Pinot Nero, which has been part of the winery's prestige range since 1995, only the finest and oldest vineyards in Eppan and the surrounding area are selected – plots situated between 400 and 550 metres above sea level on moraine deposits and calcareous gravel. Minimal yields and meticulous care in the vineyard form the foundation for a wine of exceptional finesse. The grapes are harvested by hand from late September to early October. Following a three-day cold maceration, fermentation begins in stainless-steel tanks, followed by gentle pressing. Malolactic fermentation and subsequent ageing take place in barriques and tonneaux. After around twelve months, the wine is blended, before undergoing a further six months of ageing in large wooden casks – a combination that blends structure with Burgundian elegance.

At an altitude of 1,030 metres, where apple trees still stood thirty years ago, one of Italy’s most remarkable Pinot Noirs is now grown. Peter Zemmer took the plunge a good decade ago: he planted Burgundy vines on the south-facing slopes at the Koflhof in Aldein – —an experiment at an altitude that is exceptional even by South Tyrolean standards. The first vintages remained unofficial; in 2016, hail struck. But since 2017, Vigna Kofl has demonstrated what is possible when porphyry soils meet dolomite carbonate and the daily ‘Ora’ breeze from the south provides that cool tension that Pinot Noir loves so much. The vinification follows the rhythm of the vineyard: seven days’ fermentation at a controlled temperature, gentle extraction through pumping over, then two careful rackings without a centrifuge – — a time-consuming process reserved for fine wines. Twelve months in French barriques, a further six in stainless steel, and finally half a year of bottle ageing.

First-class, ruby-red Pinot Noir with a garnet-red shimmer. Fine fruity bouquet of wild berries and cherries. An elegant red, well-proportioned and never overloaded, but with a clear identity and elegant character. SUPERIORE.DE