Pinot Nero

In Vallagarina, in Trentino, Vallarom is a winery with an extraordinary 7-hectare vineyard land, with the right microclimate and family-run, with BioVegan certification, which produces one of the best expressions of Trentino Pinot Noir, with personality and character, balanced and natural but at the same time full-bodied, fragrant and long-lasting. The vinification is respectful of the raw material and the environment and indigenous yeasts and natural methods are used. The result is wines with a strong personality.

Vallarom annually produces about 6000 bottles of Pinot Nero harvested by hand and delicately de-stemmed with the traditional Trentino pergola method, and partly with the Guyot-pruned espalier method, from a limestone-dolomitic soil of 4500 vines planted in 1965, vinifying in red in contact with the skins for 12/15 days. During this phase, the primary aromas of the grape develop intensively and refine gently during fermentation in stainless steel tanks without temperature control and refine for 12/14 months in second and third passage barriques, to then be left in the bottle for 6 months.

The Pinot Nero Vallarom has a light red, garnet red. A typically varietal mountain wine, delicate and elegant, medium-bodied and structured, with aromas of red berries, cherries and aromatic herbs, but also aromas of black cherry in alcohol, morello cherry and rose, well blended with spicy notes with hints of blackberry, chocolate, vanilla and black pepper. The sip is subtle, finely harmonious, animated by freshness and a light juicy and soft tannicity with a light body and a pleasantly almondy, long and balsamic finish with a bitter aftertaste.

Production area: Trentino-Alto Adige

Vintage: 2017

Alcohol: 13%

Capacity: 75 cl

Winery: Vallarom

Grapes: 100% pinot nero

Denomination: Vallagarina IGT

Recommended pairings: Vallarom Pinot Nero is an excellent accompaniment to spicy preparations or preparations based on red meats or game, medium-aged cured meats and cheeses, first courses including vegetarians, main courses of land, white meats and structured fish. Also try it with a chickpea and mushroom burger.