Settecani 2016
Pinot Noir | Barrique
Spicy and elegant. A pure Pinot Noir aged one year in barrique to give it greater complexity
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VINTAGE YEAR
2016
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GRAPES
Pinot Nero 100%
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ALCOHOLIC CONTENT
14.5% vol
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TOTAL ACIDITY
5.1 g/l
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RESIDUAL SUGAR
2.4 g/l
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TOTAL SULFUR DIOXIDE
29 mg / l
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DRY EXTRACT
28,6 g/l
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VINIFICATION
De-stemmed by soft crushing and decanting in stainless steel tanks for the start of fermentation which takes place at a controlled temperature of less than 25 ° C; maceration of the skins of about 3 weeks carried out with punching down and period repacking
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AGING
12 months in third / fourth passage barrique
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BOTTLES PRODUCED: 4535
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DENOMINATION
Province of Pavia Protected Geographical Indication
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AREA OF PRODUCTION
Borgo Priolo (PV) - Torrazzetta, Italy
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SOIL
Silty clay with sand outcrops
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EXPOSURE
North-West
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SLOPE
20%
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ALTITUDE
180 m a.s.l
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VINE TRAINING METHOD
Counter-Espalier
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PRUNING METHOD
Guyot
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PLANTING DENSITY
4.500 vines per hectare
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CULTIVATION PRACTICES
Organically farmed grapes
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YIELD PER HECTARE
70 q / ha - 50 hl / ha
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HARVEST
By hand in mid-September
Datasheet
Settecani 2012
Pinot Noir | Barrique
Intense and evolved with hints of red fruit jams enriched by mineral notes.
A blend between Pinot Noir and 13% Barbera aged 12 months in barrique
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VINTAGE YEAR
2012
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GRAPES
Pinot Noir 87%, Barbera 13%
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ALCOHOLIC CONTENT
14.5% vol
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TOTAL ACIDITY
5.6 g/l
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RESIDUAL SUGAR
2.5 g/l
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TOTAL SULFUR DIOXIDE
15 mg / l
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DRY EXTRACT
29.8 g / l
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VINIFICATION
De-stemmed by soft crushing and decanting in stainless steel tanks for the start of fermentation which takes place at a controlled temperature of less than 25 ° C; maceration of the skins of about 3 weeks carried out with punching down and period repacking
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AGING
12 months in third / fourth passage oak barrels (350 lt)
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BOTTLES PRODUCED: 2.500
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DENOMINATION
Province of Pavia Protected Geographical Indication
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AREA OF PRODUCTION
Borgo Priolo (PV) - Torrazzetta, Italy
-
SOIL
Silty clay with sand outcrops
-
EXPOSURE
North-West
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SLOPE
20%
-
ALTITUDE
180 m a.s.l
-
VINE TRAINING METHOD
Counter-Espalier
-
PRUNING METHOD
Guyot
-
PLANTING DENSITY
4.500 vines per hectare
-
CULTIVATION PRACTICES
Organically farmed grapes
-
YIELD PER HECTARE
70 q / ha - 50 hl / ha
-
HARVEST
By hand in mid-September