The “Filippo Scienza” Pinot Noir expresses one of the most interesting versions of the famous Burgundian vine in Trentino. The excellent quality of the grapes and the long period of aging in wood help to create a label of sure value and very pleasant to drink.
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Pinot Nero Filippo Scienza
The “Filippo Scienza” Pinot Noir expresses one of the most interesting versions of the famous Burgundian vine in Trentino. The excellent quality of the grapes and the long period of aging in wood help to create a label of sure value and very pleasant to drink.
$219.00
Days
Hours
Minutes
Seconds
| Region | Trentino |
|---|---|
| Winery | Vallarom |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 13.00% |
| Glass Type | Large Goblet |
| Serving Temperature | 18 – 20 Degrees Celsius |
| Food Pairing | Aged Cheeses, Cold Cuts, Hunting Meat, Red Meat, Stew Meat, Tartare |
| Production Philosophy | Eco-friendly agriculture, Independent Winegrowers, Indigenous Yeasts |
More About this Wine
| Region | Trentino |
|---|---|
| Winery | Vallarom |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 13.00% |
| Glass Type | Large Goblet |
| Serving Temperature | 18 – 20 Degrees Celsius |
| Food Pairing | Aged Cheeses, Cold Cuts, Hunting Meat, Red Meat, Stew Meat, Tartare |
| Production Philosophy | Eco-friendly agriculture, Independent Winegrowers, Indigenous Yeasts |
When To Drink
Wine good to drink now, but that can have a beautiful evolution after resting for a while in your cellar. We recommend you to let the wine ‘breathe’ at least 60 minutes before serving
Tasting Notes
Brilliant ruby ​​red.
Ample, rich and spicy bouquet, with hints of wild berries, leather and sweet spices.
Elegant, full-bodied, rich and articulated taste, with good freshness and long progression.
Vinification and Refinement
Soft pressing and spontaneous fermentation with indigenous yeasts in truncated cone-shaped wooden vats.
Aging of 16 months in barrique and at least 10 months in bottle.
Vineyard
Over 25 years of age vines trained according to the Guyot system on dolomitic limestone soil at an altitude of 270 meters in the Masi vineyard, facing south and south-west. Yield per hectare of 30 quintals
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