Description: The intensive scent of red and dark berries as well as violets is typical of our vineyards in Montan. The Blauburgunder the Unterland region comes astonishingly close to some of the "model" wines Burgundy. This red wine develops harmoniously, with a full body and lasting finish. In the glass it gleams with a beautiful dark to ruby red.
Vinification: Fermentation takes place in stainless steel barrels for 10 days with continuous agitation of the marc head at a controlled fermentation temperature. Maturation in oak and steel barrels produces a refined taste and aroma.
Recommended with: Ideal with red meats, game and cheese
Awards: 2018 Enogea - 85 - 2009 I vini di Veronelli - 2 Stelle
yr. 2014 Falstaff Magazin:
87 of 100 Points.
"Falstaff Magazin" has rated the wine "Ansitz Pfitscher Fuchsleiten Pinot Nero Sudtirol - Alto Adige, Trentino-Alto Adige, Italy" from the vintage 2014 on 06.07.2016 with 87 of 100 points.
yr. 2013 Falstaff Magazin:
89 of 100 Points.
"Falstaff Magazin" has rated the wine "Ansitz Pfitscher Fuchsleiten Pinot Nero Sudtirol - Alto Adige, Trentino-Alto Adige, Italy" from the vintage 2013 on 23.06.2015 with 89 of 100 points.
Medium ruby colour with a garnet shimmer. Clean, uplifted somewhat earthy varietal aroma: notes of red fruit, cherries and some spiciness. Fruity, mild flavour, medium bodied. Fresh finish with good length. Elegant style.
Our Pinot Nero is produced entirely grapes produced French clones. The fermentation is spontaneous in open wooden vats, while malolactic fermentation takes place in barriques. The wine is then refined for twelve months in French durmast oak casks.
Our Pinot Nero Elena Walch shines in clear, fresh ruby red. A fruity play of aromas of red berries, cherries and raspberries as well as spicy notes with some white pepper characterizes the bouquet. In the mouth, the wine convinces with juicy structure and inviting freshness, with soft, velvety tannins, discreet spices in the background and a youthful, elegant finish.
Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.