Pinot Noir (Pinot Nero in Italy) does surprisingly well in Friuli, in Italy’s north-east corner, although the wines tend to be darker and fuller-bodied than French or New World Pinot.
Picked after the whites on the Poggiobello estate, this gets fermented at ambient temperature in stainless steel before being matured in oak casks for around four months. Ruby-red in colour with a characteristic orange rim, the nose is generous and fruit-driven, a summery bowl of raspberries, cherries and floral aromas with hints of game and wild herbs. The palate is dry and velvety with those sweet red fruits to the fore but a gentle acidity and chalky tannins providing smoothness and a clean, crisp finish.
Pairs brilliantly with cured meats, roast chicken or seared tuna.
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