Pinot Noir
Pinot Noir is a variety of red grapes (Vitis vinifera), considered one of the most international and elegant. The name may also refer to wine created from the strain of Pinot Noir. The name of the grape comes from the French words for "pine" and "black" respectively, as the cluster grows from this strain has the shape of a pine cone and black to...
Pinot Noir is a variety of red grapes (Vitis vinifera), considered one of the most international and elegant. The name may also refer to wine created from the strain of Pinot Noir. The name of the grape comes from the French words for "pine" and "black" respectively, as the cluster grows from this strain has the shape of a pine cone and black tone that gives characteristic purplish color. Pinot Noir grapes grow worldwide, especially in cold regions, but it is common to associate with the Burgundy region in France for being the birthplace of the best wines that use this type of grapes.

It is characterized by low taninosa structure, medium body and subtle refined awakening sensations in the mouth. Pinot Noir produces an extremely soft, fresh and fruity wine with a good bouquet, with an acidity that makes it quite lively and persistent on the palate, without being aggressive.
On the nose, red Pinot Noir can achieve excellence aroma (cherry, cassis, strawberry, raspberry, violet, leather, licorice evolve a delicate aroma with aging) and support good parenting. The aromas of this wine are red and black fruits like cherry, blackberry, raspberry, plum, among the highlights. The primary aromas are determined by black currants, truffles. It also highlights floral notes such as roses withered.

In view, it is a wine that has a special light, reminiscent of a more opaque than shiny red tile, unlike the French Pinot Noir wines that are characterized by a much more luminous glow. Its color varies according to age: a red, ruby ​​or violet when young, with an ocher orange after 8-10 years of aging, maintaining a middle layer.
The palate is usually light wine, yet structured, if vinified the old Burgundian style, you may need years of aging to soften the tannins provided by the stalks.

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