Mixed clones from Pisa Terrace were destemmed into 1.5T fermenters, cooled, and briefly raked. After 5–6 days, fermentation began and caps were submerged for 21 days, peaking at ~30°C. Once dry and balanced, the wine was pressed to old barrels, underwent natural malolactic in spring, and was bottled unfined and unfiltered the following spring.

Tasting Notes Technical Data
Pisa Terrace Pinot
Noir 2019
Nose – Blackberry. Dark Cherry. Violet. Alc 14.0%
Palate – Dense. Rounded. Supple. TA 4.85 g/L
Drink – 1 – 25 years! RS <1 g/L
pH 3.71
Harvest date 15.4.19
Time in barrel 14 months