Tre Querce 2020

Pinot Noir

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• VINTAGE YEAR

  2020

• GRAPES

  100% Pinot Noir

• ALCOHOLIC CONTENT

  13% vol

• TOTAL ACIDITY

  5.3 g/l

• RESIDUAL SUGAR

  <2 g/l

• TOTAL SULFUR DIOXIDE

  <5 mg / l

• DRY EXTRACT

  24.1 g / l

• 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 for about 14 days carried out with punching down and periodontal repassing, malolactic fermentation in the tank in the spring following the vinification

  NOT FILTERED

• AGING

  12 months in stainless steel, minimum 6 months in bottle

• BOTTLES PRODUCED: 1.059

• DENOMINATION

  Province of Pavia Protected Geographical Indication

• AREA OF PRODUCTION

  Borgo Priolo (PV) - Torrazzetta, Italy

• SOIL

  Silty clay with sand outcrops

• EXPOSURE

  West-North-West

• SLOPE

  25%

• ALTITUDE

  160 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 - 55 hl / ha

• HARVEST

  By hand in mid / late September

Datasheet

Tre Querce 2019

Pinot Noir

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• VINTAGE YEAR

  2019

• GRAPES

  100% Pinot Noir

• ALCOHOLIC CONTENT

  13% vol

• TOTAL ACIDITY

  5.2 g/l

• RESIDUAL SUGAR

  2,2 g/l

• TOTAL SULFUR DIOXIDE

  40 mg / l

• DRY EXTRACT

  22.3 g / l

• 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 for about 14 days carried out with punching down and periodontal repassing, malolactic fermentation in the tank in the spring following the vinification

  NOT FILTERED

• AGING

  18 months in stainless steel, minimum 6 months in bottle

• BOTTLES PRODUCED: 2.912

• DENOMINATION

  Province of Pavia Protected Geographical Indication

• AREA OF PRODUCTION

  Borgo Priolo (PV) - Torrazzetta, Italy

• SOIL

  Silty clay with sand outcrops

• EXPOSURE

  West-North-West

• SLOPE

  25%

• ALTITUDE

  160 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 - 55 hl / ha

• HARVEST

  By hand in mid / late September

Datasheet

Tre Querce 2015

Pinot Noir

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• VINTAGE YEAR

  2015

• GRAPES

  100% Pinot Noir

• ALCOHOLIC CONTENT

  13.5% vol

• TOTAL ACIDITY

  5.6 g/l

• RESIDUAL SUGAR

  5.2 g/l

• TOTAL SULFUR DIOXIDE

  43 mg / l

• DRY EXTRACT

  29.5 g / l

• 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 for about 14 days carried out with punching down and periodontal repassing, malolactic fermentation in the tank in the spring following the vinification

  NOT FILTERED

• AGING

  12 months in stainless steel, minimum 6 months in bottle

• BOTTLES PRODUCED: 3.693

• DENOMINATION

  Province of Pavia Protected Geographical Indication

• AREA OF PRODUCTION

  Borgo Priolo (PV) - Torrazzetta, Italy

• SOIL

  Silty clay with sand outcrops

• EXPOSURE

  West-North-West

• SLOPE

  25%

• ALTITUDE

  160 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 - 55 hl / ha

• HARVEST

  By hand in mid / late September

Datasheet