Pinot Noir Sole
The production process includes pre-fermentation maceration at 6°C for a week, followed by conventional red vinification. Once alcoholic fermentation is complete, it is placed in French oak barrels where it undergoes malolactic fermentation and allowed to age for 12 months.
It has a deep purple colour and aromas of red fruit, with an emphasis on cherry and mulberries, that blend with spices and vanilla.
The mouth-feel is pleasant, with velvety tannins, good acidity and a long finish. This wine can be consumed right away, or within 5 years of its production.
Serve at 16-18°C.
Food pairing pasta with rich, white, cream-based sauces, or spicy tomato sauces, spicy meat casseroles, and Asian cuisine.