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

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.

Mason. This is what Manincor calls the Mazzon vineyard to avoid confusion with the larger vineyard of the same name above Neumarkt. Four hectares of Pinot Nero are rooted here on a south-facing high plateau between 400 and 450 metres above sea level, spoilt by the sun and constantly exposed to the wind. This breeze is crucial: the narrow-berried Pinot grapes tend to store moisture between the berries – without air circulation, there is a risk of rot. The soil is sandy loam, interspersed with a variety of rocks: dolomite, porphyry, gneiss and granite, from particles the size of a grain of rice to stones the size of a fist. Each parcel is vinified separately. Mash fermentation takes place spontaneously in open wooden vats with wild yeasts. Maceration lasts two weeks and the cap is gently punched down once a day. The 16-month maturation in barriques (20% new wood) on the fine lees refines the flavours and structure without overpowering the fruit.

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.

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.

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.

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 spicy 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

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

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

Pinot Nero has always been a challenge for every winemaker. It is a grape variety that places the highest demands on soil, climate and winemaking expertise. The Burgundian noble grape has been cultivated in South Tyrol since 1850, where it has become the region's most important red wine under the name Blauburgunder. Only the best and oldest vineyards in Eppan and the surrounding area are selected for the Sanct Valentin Pinot Nero, which has been part of the winery's prestige line since 1995 – sites between 400 and 550 metres on moraine debris and calcareous gravel. Minimal yields and meticulous care in the vineyard form the basis for a wine of exceptional finesse. The grapes are harvested by hand from the end of September to the beginning of October. After three days of cold maceration, fermentation begins in stainless steel tanks, followed by gentle pressing. Malolactic fermentation and subsequent maturation take place in barriques and tonneaux. After around twelve months, the wine is blended before maturing for a further six months in large wooden barrels – a combination that combines structure with Burgundian class.

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

The dark, ruby red colour alone gives an idea of the enormous concentration of this Pinot Nero Riserva. The complex aroma with the multi-faceted flavours of a classic Burgundy is fascinating. Sour cherries and raspberries, delicate vanilla tones and fine spices. A fleshy, sensual and enveloping structure on the palate, plenty of elegance and a taut, dynamic finish. SUPERIORE.DE

Pure Pinot Noir from the calcareous moraines around Calino – vinified using the saignée method and matured on the fine lees for at least 24 months. A delicate onion skin colour with a lively perlage unfolds in the glass. The nose seduces with floral notes and clear fruit: redcurrant, raspberry, red grapefruit and delicate notes of dried blossom and yeast. Dry, precise and fresh on the palate; the fruit typical of the grape variety remains present and is supported by fine acidity. The finish shows fine minerality, juicy berry fruit and a subtle creaminess from the yeast contact. A rosé with a clearly recognisable Pinot Noir personality and an outrageously good blend of sophistication and drinking pleasure. SUPERIORE.DE

At an altitude of 1,030 metres, where thirty years ago there were still apple trees, today one of the most remarkable Pinot Noirs in Italy grows. Peter Zemmer took the plunge a good decade ago: he planted Burgundy vines on the south-facing slopes of the Koflhof farm in Aldein – an experiment at an altitude that is exceptional even by South Tyrolean standards. The first vintages remained unofficial, and in 2016 hail struck. But since 2017, Vigna Kofl has shown what is possible when porphyry soils meet dolomite carbonate and the daily "Ora" breeze from the south provides the cool tension that Pinot Noir loves so much. Vinification follows the rhythm of the site: seven days of fermentation at a controlled temperature, gentle extraction by remontage, then two gentle racking without centrifugation – an amount of time reserved for fine wines. Twelve months in French barriques, a further six in stainless steel and finally six months of ageing in the bottle.