Deep ruby red, elegant scents of dried flowers and jam’s fruit. Intense sensations coming from spicy and toasted aromas, evident hints of tobacco, black pepper, cloves, cinnamon, cardamom and nutmeg. Taste: warm on the palate, full-bodied and pleasantly tannic. Persistent in the mouth with a fruity and toasted finish.
The history of Masùt da Rive’s Pinot Noir began in the mid-1980s, after a trip by Silvano, the patriarch, to the land of France. Silvano then took a decision that today we could define as groundbreaking and visionary: against all the commonplaces and widespread prejudices that considered Friuli unsuitable for the cultivation of Pinot Noir, he decided to take a risk and planted the first vines.
Soon, Silvano understood why the attempts made up to that point by the area’s winegrowers had been unsuccessful: Pinot Noir had always been treated like Merlot or Cabernet, the classic generous red varieties that nestled perfectly in Friuli.
Silvano – like a truly successful experimenter – radically changed his attitude, taking care of Pinot Noir, in the vineyard as well as in the cellar, as if it were destined to become a great, great white wine. And why not, Silvano thought to himself…
After all, that red variety came from an area, Burgundy, which is the mother of phenomenal whites. Basically, Pinot Noir is the father (by gem mutation, as the technicians would say) of two whites that in Friuli turn out very well: Pinot Bianco and Pinot Grigio. Pinot Noir, in short, is a white “in disguise”, a white dressed as a red: it is tannic and complex, but extremely elegant and rich in nuances…
Pairing Suggestions: It goes well with venison with blackcurrant jam or pheasant with figs and medicinal herbs.
Maturation: Winemaking: handpicked, the grapes are destemmed and carefully selected. Long maceration under controlled temperature with regular gentle pump-overs to extract supple tannins and colour. Ageing: after the alcoholic and malolactic fermentation, it ages in new 300 L. French oak barrels for 24 months.
