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Cooler alpine and maritime climate wines with light-body and high acidity
Referred to as the "Switzerland's DRC," Daniel and Marta employ custom-built, open-top wood fermenters for their Pinot Noir. Malolactic fermentation occurs in standard barriques, and the wines are bottled without filtration or fining after aging for 12 to 14 months in barrique. In favorable vintages, the yields are notably low, around 1.5 tons per acre, resulting in an average production of about 1,000 cases, with only a minimal quantity making its way to the United States.
Consider yourself lucky if you get your hands on a bottle of "Swizerland's Romanee Conti."
About The Varietal
Ranked as the 10th most widely planted grape variety globally, Pinot Noir has amassed a dedicated following among passionate wine enthusiasts. Originally the predominant red wine grape of Burgundy, its allure has led to widespread adoption and admiration in vineyards across the globe. The elusive charm of Pinot Noir has found a home in diverse wine regions worldwide.
Enjoy with beef carpaccio, savory herbs, tomatoes, and mushrooms.
Cooler alpine and maritime climate wines with light-body and high acidity
