Cerro del Toro Pinot Noir 2022
Tasting Notes:
Pinot noir is full of fruit and elegance, with typical colour of the variety in cold areas. Strawberry and cherry aromas dominate, with a smoky and earthy background. On the palate it is fresh and persistent, very pleasant to drink.
Preparation:
Once the fruit entered the winery, the clusters were destemmed, and the must was subjected to prefere... See More
Pinot noir is full of fruit and elegance, with typical colour of the variety in cold areas. Strawberry and cherry aromas dominate, with a smoky and earthy background. On the palate it is fresh and persistent, very pleasant to drink.
Preparation:
Once the fruit entered the winery, the clusters were destemmed, and the must was subjected to prefere... See More
Tasting Notes:
Pinot noir is full of fruit and elegance, with typical colour of the variety in cold areas. Strawberry and cherry aromas dominate, with a smoky and earthy background. On the palate it is fresh and persistent, very pleasant to drink.
Preparation:
Once the fruit entered the winery, the clusters were destemmed, and the must was subjected to preferential cold maceration for 24 hours. Alcoholic fermentation was activated in stainless steel tanks with selected yeasts and after 10 days the pomace was pressed. During maceration (at 24°C) closed pump- overs and gentle stomping were carried out to control the extraction of aromas and flavours. The wine underwent malolactic fermentation and had no contact with oak during aging.
Pinot noir is full of fruit and elegance, with typical colour of the variety in cold areas. Strawberry and cherry aromas dominate, with a smoky and earthy background. On the palate it is fresh and persistent, very pleasant to drink.
Preparation:
Once the fruit entered the winery, the clusters were destemmed, and the must was subjected to preferential cold maceration for 24 hours. Alcoholic fermentation was activated in stainless steel tanks with selected yeasts and after 10 days the pomace was pressed. During maceration (at 24°C) closed pump- overs and gentle stomping were carried out to control the extraction of aromas and flavours. The wine underwent malolactic fermentation and had no contact with oak during aging.