Wine Grape Pinot Noir

Wine Grape Pinot Noir

Considered the great grape of Burgundy, Pinot Noir is a variety extremely delicate, suffering deeply with environmental changes, such as alternations of cold and heat, and is notoriously difficult to work after having been picked, since its shell breaks easily, releasing fruit juice. 

The emphasis is on both the advantage of planting it in cold climates as in making a rigorous clonal selection, since planting Clone wrong result in inappropriate places insipid wines. 

Even after fermentation, the wine made from the Pinot Noir is difficult to assess outside the barrel, even in the bottle, often varies, presenting a weak day and exuberant on the other. 

In general, Pinot Noir wine reach maturity 8 to 10, declining slightly thereafter. 

Besides being the classic grape of Burgundy, it also plays a role in Champagne, where it is pressed immediately after harvested to produce white juice. The Pinot Noir is practically the only ink cultivated in Alsace. In California, the Pinot Noir wines stood out in the late 80s and early 90s, and seem to have the chance to progress in the future. To substantially improve the quality, it is necessary not to vinify Pinot Noir Cabernet as if it were, should be planted vineyards in cooler climates and do not forget that the production should be small and controlled. 

Aromas and flavors: When young red fruits (raspberries, strawberries and cherries). In Burgundy, floral notes (violet), while in California and Australia, comes the roasted coffee (flavors “empireumáticos”). 

Mature, especially in Burgundy, remembers hunting, leather, licorice, black truffles, stable and “sous-bois”, a mixture of wet earth, mushrooms and decaying leaves.


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