Pinot nero is known as the Burgundian king of red wines has rich and intense aromas of dark berries, spice and violets and pairs well with light meats and aged cheeses. It has been grown in Alto Adige since the middle of the 19th century, and this thin-skinned variety has flourished there ever since. Pinot Nero grows best in relatively cool climates where this early ripening vine can mature slowly. When planted in Alto Adige’s medium elevation vineyards, this varietal reveals it full potential. It yields well-structured wines that are often amazingly similar to Pinot Noir from Burgundy.
- Area under cultivation: 850 acres (6.64% of total)
- Cultivation zone: Primarily Bassa Atesina, but also Oltradige, Bolzano basin, Adige Valley,and Val Venosta
- Growing method:Primarily Guyot trellis
- Preferred location:Chalky gravel soils
- Synonyms: Pinot Noir, German: Blauburgunder, Spätburgunder
- Recommended pairings: Lamb, salmon, game, fowl, other white meats and aged cheeses.