Piera 1899 'Terre Magre' Pinot Nero

£14.95 £16.50
  • Piera 1899 'Terre Magre' Pinot Nero
  • Piera 1899 'Terre Magre' Pinot Nero

Piera 1899 'Terre Magre' Pinot Nero

£14.95 £16.50

AVAILABILITY: 7 in stock

Grape Pinot Noir
Style Dry, Red, Light Bodied, Red Fruit, Smooth, Elegant, Full flavoured, Food Friendly
Country Italy
Region Friuli
Volume 75cl
ABV 13%
Dietary None

 

Piera 1899 'Terre Magre' Pinot Nero D.O.C. Friuli is a light red wine with a classy bouquet of cherry, raspberry, blueberry, prune, and violet. It offers a dry, full, and delicate taste with a pleasantly tart finish. Enjoy with red meats, game, and aged cheeses for a perfect pairing.

About the Producer

Beginning in 1899, at the Padua estate, Piera’s story has been passed down through the family from generation to generation, from father to daughter, unusual people taking turns to break through new frontiers, time and again.

Founded by her grandfather Giovanni, developed by her father Mario, Piera 1899 owes its reputation both in Italy and abroad to Piera Martellozzo who has given her name and, for over twenty-five years, her leadership to it with determination and gentleness.

The recognised quality of Piera 1899 wines is the result of everyday hard work founded on respect for the land and its traditions nurtured by an innate propensity for innovation. It is a commitment which takes the form of maximum process and wine making choice sustainability aimed at minimum environmental impact.

Professionalism, responsibility and openness to the new: these are the values which inspire Piera Martellozzo. Expanding her working group, she has built a cohesive team of trained professionals with whom she shares her drive for quality and respect for the environment she works in.

Vineyard and Winery

Crafted from Pinot noir grapes grown in gravelly, sandy soils, rich in minerals. The vines are trained in the spurred cordon method perfect for the high planting density of the vineyards.  Harvest was done in the second half of September.

Red vinification is achieved with extended maceration for 20-25 days at controlled temperatures of 26° to 28° C. After its alcoholic fermentation, malolactic fermentation is induced with subsequent aging on fine lees until spring.

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