Description of the wine: It is a world renown grape variety, considered one of the noblest and most difficult to grow and vinify. The main feature of the wine produced with Pinot Noir is the typical acidity, that, when mixed with aromas of red fruits and flowers, makes it unique in the world. Organoleptic characteristics: The Pinot Noir wine has a ruby red color tending to garnet with aging. It has a complex but fresh aroma of red fruits, violets and roses, that with aging mingle with aromas of spices and leather. The flavour is fruity and harmonious, with high acidity balanced by a high presence of alcohol. Historical-cultural information and curiosities: The first evidence of the cultivation of Pinot Noir in Burgundy seem to go back to about two thousand years ago. From the many genetic variations of this variety different types are produced, such as Pinot Blanc, Pinot Grigio, Pinot Meunier, Gamay. As for Italy, Pinot Noir appears in the nineteenth century. Its name probably derives from "small pine cone", owing to the small size of the bunches and for the disposition of the berries, pressed among them. Serving suggestions: Excellent with red and white meats, grilled, roasted, braised. It is also accompanied by cheese. Production area: The territory of choice is of course France, where is part in the production of Champagne. In Italy it is mainly produced in Trentino-Alto Adige, Friuli-Venezia Giulia, Veneto, Franciacorta and Oltrepò Pavese. Vines that are allowed to produce it: Pinot Noir
