Pinot Nero Riserva “St. “Daniel” 2018
Information
- To nothing: 2018
- Country: Italy
- Region: Trentino
- Grape variety: Pinot Nero
- Floor: soils are volcanic with an overlay of morainal deposits
- Vineyard size: 25 Has
- Plant density per hectare:
- Vinification and aging: Fermentation occurs at a constantly controlled temperature of 25° C for 14 days. The young wine then refines into casks – 2/3 in large 35 hl casks and 1/3 in barrels – where it goes through malolactic fermentation and remains for 12 months before bottling. The wine ages in bottle for further 12 months before release
$1,055.00
Colterenzio, also known as Schreckbichl in German, is a wine cooperative located in the Alto Adige region of northern Italy. Founded in 1960, the cooperative brings together several local winegrowers who grow grapes in this Alpine region. Colterenzio's philosophy focuses on quality, sustainability and authentic expression of the terroir.
Alto Adige, also known as Südtirol in German, is a wine region in the autonomous province of Bolzano, and is located in the far north of Italy. Appellations of origin in this region include Alto Adige DOC and several sub-appellations. Colterenzio can produce wines under the Alto Adige DOC designation, which covers a wide range of styles, from fresh whites to structured reds.
Colterenzio is committed to sustainable and ecological practices in the vineyard and winery. These efforts may include organic or biodynamic certification, as well as practices that minimize environmental impact.
1960
Foundation year
300
Hectares of vineyard
600,000 - 800,000
Bottles produced
Pinot Blanc, Pinot Grigio, Sauvignon Blanc, Gewürztraminer, Chardonnay, Lagrein
cultivated grapes
sustainable
viticulture
What we mean by sustainable viticulture
Organic fertilizers are used
as compost, manure and
other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.
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