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With the La Cadalora Vignalet Pinot Nero comes a first-class red wine in the well-polished wine glass. There it reveals a wonderfully bright, light red color. The bouquet of this red wine from Trentino-Alto Adige enchants with hints of plum, blackberry, currant and sour cherry. If we trace the aromatics further, vanilla, black cherry and chocolate are added.
The La Cadalora Vignalet Pinot Nero tastes pleasantly dry. It was bottled with exceptionally little residual sugar. As you would expect from a wine, this Italian naturally enraptures with the finest balance for all its dryness. Excellent taste does not necessarily require a lot of residual sugar. On the tongue, this balanced red wine is characterized by an incredibly silky and fleshy texture. The final of this red wine from the wine-growing region Trentino-Alto Adige, more precisely from Trentino DOC, finally convinces with beautiful reverberation. The finish is also accompanied by mineral facets of the clay-dominated soils.
Vinification of La Cadalora Vignalet Pinot Nero
The balanced Vignalet Pinot Nero from Italy is a single-varietal wine, vinified from the Pinot Noir grape variety. The grapes grow in optimal conditions in Trentino-Alto Adige. The vines here dig their roots deep into soils of clay. After the manual harvest, the grapes reach the press house by the fastest route. Here they are selected and carefully broken up. Fermentation follows in stainless steel tanks and small wood at controlled temperatures. Fermentation is followed by aging for 12 months in oak barriques.
Supper recommendation for La Cadalora Vignalet Pinot Nero
Experience this red wine from Italy best tempered at 15 - 18 ° C as an accompanying wine to goose breast with ginger red cabbage and marjoram, vegetable couscous with beef meatballs or lamb stew with chickpeas and dried figs.
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