Elena Walch's Pinot Noir is mainly produced from the Barleith vineyard in Caldaro (410 metres above sea level, on soft reddish, calcareous and clayey soil). Maceration lasts for about 10 days; fermentation takes place in steel tanks at a controlled temperature (temperature control serves to ensure that fermentation develops slowly and constantly and that there are no fermentation blocks, with the death of the wine yeasts and the possible triggering of fermentation of other unsuitable fungi or bacteria). Malolactic fermentation follows, then the wine is aged partly in large oak barrels of 22 hectolitres, partly in stainless steel containers.

PINOT NERO ELENA WALCH: TASTING

Elena Walch's Pinot Nero enters the glass with a bright ruby red. On the nose, it is typical and territorial, with hints of wild berries, raspberry in primis, hints of mountain herbs, a certain minerality and a spiciness towards smoked white pepper. On the palate, it is elegant, fresh, savoury and aromatically in line with the nose. Very good in the company of traditional South Tyrolean cured meats, characterised by a medium seasoning, the tanning of herbs and peppers, and artisanal smoking.