Description
History
Girlan/Cornaiano is a village of which there are historical documents since 1085; the variety of soils, the altitude which varies from 250 to 550 m a.s.l. and the particular microclimate make it an area particularly suited to the cultivation of native and international vines. However, the current cellar was founded in 1923 thanks to the foresight of 23 members, who will see the company continue to evolve, until the inauguration of new premises and more modern production facilities in 2010.
Grapes used
Pinot Noir 100%
Production method
The clayey soil and the considerable height are two very important elements for the conferring of aromas to the grapes. The grapes are harvested strictly by hand in crates so that only the best bunches are used. The still very fresh grapes are then destemmed and softly pressed. With a gravitational procedure, the must obtained arrives in stainless steel vats where it undergoes a fermentation of 12-15 days. After the malolactic fermentation, which is carried out by the end of the harvest year, the wine ages for 15 months in large and small wooden barrels and for another 6 months in the bottle before being placed on the market.
Alcohol content
13.5%
Tasting notes
At sight it has an intense ruby red color, slightly transparent and with beautiful purple reflections. On the nose typical hints of grapes such as small red fruits, currants and pomegranates, enriched by aromas of vanilla, black pepper and tobacco deriving from the wood. In the mouth it is delicate and enveloping, alcoholicly warm and well balanced in flavor and final acidity. The persistence in the mouth is quite long and pleasant, with a sensation that refers once again to red fruit and vanilla.
Possible combinations
Girlan Pinot noir “Patricia” is perfect on a plate of white or red meat, not too structured but still tasty, perhaps enriched with spices, melted cheeses and other flavours. Given its great elegance, it is also recommended as a meditation wine while remaining on fruity and fresh fruit sensations accompanied by a good tertiary sensation of spices.
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