The forerunner of Pinot Bianco and Pinot Grigio, Pinot Nero is probably the most prestigious variety in the world: its grapes go to make the Burgundy and Champagne wines. It is versatile and manages to blend elegance with ability to age. In Trentino it is cultivated only in particularly suitable areas, given its low yield  due to its difficulty in adapting to new climes. The grapes used by the Cantine Monfort  winery are grown in the hills of around Ciré di Pergine in the Valsugana.

Morphological characteristics of the vine

Shooting mid-late; mid flowering; mid colour darkening; maturing 4th period (1-15 October); normal grafting. Leaf above average size, pentagonal, three-lobed; upper leaf surface glabrous, opaque and dark green coloured: under leaf surface light green with sparse hairs; green nervations, marked those of the 1st, 2nd and 3rd classifications. Cluster slightly pyramidal, occasionally short, squat with 1-2 wings, average compactness. Grape berries average; skin thick, substantial, pruinose, blue-black coloured; pulp soft, flavour neutral, acidulous, juice colourless. Grape-seed 2-3, pear-shaped.

Wine-making

Particular care in the choice of grapes and of the harvesting period, allow for a lengthy red-wine fermentation on the skins. This is followed by malolactic fermentation and refining in small French oak barrels for more than one year, then refining in stainless steel vats and in bottle. A process that conveys softness and balance to the wine, making it ideal for lengthy storing.

Wine

Colour: ruby red.
Bouquet: intense and pleasant with sour cherries, raspberries and cranberries following one another on the palate.
Palate: fresh, agreeable, with a long, deep spicy finish.

Gastronomic suggestions

White and red meat, roasts in general, fillet steak, wildfowl and lamb.
An elegant and refined wine.

Serving temperature

18-20° C