Pinot Nero vom Kalk

  • Ignaz Niedrist
  • Trentino Alto-Adige, Italy

Method & Production

The Pinot Nero grapes are harvested in late September. Fermentation is undergone in open-top oak vats for around two weeks; afterwhich it goes through malolactic fermentation and aging in barriques for 15 months. The wine rests in bottle for 12 months before release.