Bachgart Pinot Noir Klaus Lentsch
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Bachgart - Alto Adige Pinot Noir
VARIETAL: Pinot noir 100%
AREA: Sun-kissed, steep terraced vineyards on strong clay gravel soil at 400 - 600 m above sea level give the wine its unmistakable, intense aroma.
CULTIVATION: Guyot
WINE DESCRIPTION : Varietal aroma with a slightly „earthy“ character.
VINIFICATION: Careful harvesting after a year of hard work in the vineyard is the prerequisite to begin the first step of pressing. After the grapes heve been carefully destemmed and some time of cold maceration, fermentation can began. Fermentation in the fermentation vat lasts about 2 weeks, with the mash being punched down with the winemaker's wand as needed to extract colour and flavor from the grape skins. The next months the young wine matures in wooden barells and barriques, where it also undergoes its acis reduction. After about 20 months of ageing in wood, the wine is bottled. After a few more months of bottle ageing, the wine is finnaly released to the market.
AROMA: Aroma of red berries and cherries, as well as spicy notes
COLOUR : Light ruby red colour with garnet shimmer.
TASTE : Soft, round taste, balanced medium-bodied, fresh finish with fine spicy tannin, present minerality. With good ageing, this wine will provide optimal drinking pleasure for 3 to 5 years.
PAIRING : Light starters, white meats, lamb, poultry, duck, game, cheese.
Drinking temperature: 16- 18 °C
Images for illustrative purposes only.
Bachgart - Alto Adige Pinot Noir
VARIETAL: Pinot noir 100%
AREA: Sun-kissed, steep terraced vineyards on strong clay gravel soil at 400 - 600 m above sea level give the wine its unmistakable, intense aroma.
CULTIVATION: Guyot
WINE DESCRIPTION : Varietal aroma with a slightly „earthy“ character.
VINIFICATION: Careful harvesting after a year of hard work in the vineyard is the prerequisite to begin the first step of pressing. After the grapes heve been carefully destemmed and some time of cold maceration, fermentation can began. Fermentation in the fermentation vat lasts about 2 weeks, with the mash being punched down with the winemaker's wand as needed to extract colour and flavor from the grape skins. The next months the young wine matures in wooden barells and barriques, where it also undergoes its acis reduction. After about 20 months of ageing in wood, the wine is bottled. After a few more months of bottle ageing, the wine is finnaly released to the market.
AROMA: Aroma of red berries and cherries, as well as spicy notes
COLOUR : Light ruby red colour with garnet shimmer.
TASTE : Soft, round taste, balanced medium-bodied, fresh finish with fine spicy tannin, present minerality. With good ageing, this wine will provide optimal drinking pleasure for 3 to 5 years.
PAIRING : Light starters, white meats, lamb, poultry, duck, game, cheese.
Drinking temperature: 16- 18 °C
Images for illustrative purposes only.
