Vallepicciola Pievasciata Pinot Nero

There’s very little Pinot Noir made in Tuscany, but some that are known to be worth exploring are made by Alessandro Cellai, who produces Pinot Noir at Vallepicciola (and his own estate, Podere Monastero). This is 100% estate Pinot Nero, fermented in wooden cone-shaped vats at a controlled temperature, followed by a 7-day post-fermentation maceration. The racking and malolactic fermentation took place in second and third passage barriques, followed by aging in seasoned wood for 6-8 months. 

This is a fresh and forward Pinot with aromas of wild strawberry, cassis and pomegranate, partnered with whispers of minerality derived from the Tuscan landscape. Pair with mushroom or lentil dishes, game flavours and cured meats.