Meraki red Monferrato DOC - Pinot Noir grapes · 이탈리아

Pinot Noir is known to be among the international grape varieties, planted and cultivated in different corners of the globe, and among these it has always been universally regarded as the most difficult grape variety to manage both viticulturally and oenologically, but at the same time the most interesting. The climate zone generally best suited to the grape variety is that of 45, and above all terroirs characterised by cool, temperate climates. Speaking specifically of characteristics for red wine making, it is often the mildest areas with the greatest temperature swings during the ripening period that are best suited: the Cote d'Or in France, of course, southern Austria and Alto Adige in the Alpine belt, Oltrepò Pavese and southern Pimeonte, Garfagnana, Casentino and Conero in central Italy, and even New Zealand in the other hemisphere. In the Apennine belt of Piedmont in particular, Pinot Noir has been present for at least a century and a half, arriving as the main representative of a sparkling wine phase in these territories that saw Casteggio in the province of Pavia and Canelli in the province of Asti as the true epicentres of this phase. In the decades that followed, and right up to the present day, the sparkling wine tradition has been flanked by red wine making, which has often seen shorter ageing techniques in our country centred on inert materials such as steel and cement, as opposed to a more limited use of wood. Pinot Noir matures rather early, in some climates having to make delicate compromises for a technological maturation that risks taking away space from the phenolic parameters. It often needs time to evolve, to refine, and to repay the wait with wines characterised by structure and persistence, with tannins that are often the balance of elegance and drinkability. In Vignaquaranti's ‘Vallone’ plot, the cool soils combined with excellent exposure are able to offer very interesting ripening parameters for this grape variety. Temperature excursions during the ripening period are also decisive. The oenological choice is to opt for a vinification with moderately prolonged maceration at temperatures that are not too high, in order to preserve the fruit and then allow the ageing to complete the maturation of the characteristics, both olfactory and gustatory.