There is nothing classical about this pinot noir – it is different and we like it. With a high tannic level and aromas such as moss and spices, this pinot nero is very different in the style compared to other pinot noirs. It is much more temperamental and expressional than most, but still remain elegant.
Food matches for Pinot Nero include: pappardelle pasta with a porcini ragu, roasted duck breast with plum sauce, seared chicken livers on toast. Fois gras or risotto with mushrooms toped with some truffle from Alba.
This pinot noir is from the northern area of Giulia Negri’s fields so she can reach the lowest temperatures.
Giulia Negri comes from barolo and has grown up producing barolos, so she knows what she is doing – and now she has started her own production of wines.