Deep ruby red. Bouquet: intense and fine, profound expression of the territory where it grows. Scents of fruits in liqueur, dried flowers and notes of undergrowth. Aftertaste of cinchona and enamel with spicy and wooden echoes. Taste: it opens with toasted wood notes, it then develops an aftertaste of red fruits jam. Full and persistent in the mouth with a pleasant freshness to the end.
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 complements well hearty red meat and game based dishes, as well as savory mature cheeses.
Maturation: Winemaking: handpicked, the grapes are partially destemmed and partially left as whole clusters. Skin maceration at a controlled temperature followed by the alcoholic fermentation in 10/15 hl. tanks up to 20 days. Ageing: after the alcoholic and malolactic fermentation, it ages in new 300 L. French oak barrels for about 18 months, depending on the vintage. It faces a further aging in the bottle for another 12 months.