domaine tetta
Nimi, Okayama

Grapes: Pinot Noir
Type: Red
Style: Dry, medium-bodied
Colour: Pale garnet
Alcohol: 13%
Wild yeast: Yes
Any added sulphites: 15 ppm
Filtered: Yes (coarse filter)
Serving temperature: 16-18°C
Production: 604 bottles
Please store in a cool, dark place.

Tasting notes
Elegant oaky nose with soft and delicious aromas of dark cherries, rose and cacao nib. Slightly sweet and balanced with gentle acidity and tannins, leaving a complex fruit and savoury aftertaste. 

Food pairing
Light meat dishes, such as chicken and pork, and dishes with mushrooms. Porchetta, chicken galantine, roast duck, mushroom risotto, roast beef with balsamic sauce, chevre, blue cheese.

Winemaking
Made from 4-10 year old Pinot Noir vines planted on south-west facing slopes at 400 metres altitude on limestone soil, harvested by hand in mid to late September. The destemmed grapes were fermented in stainless steel tanks without crushing. Macerated for 23 days, with punching down three times a day. Then aged for 6 months in the third fill of French oak barrels. Only 15 ppm sulphite added at bottling.

Late harvesting, which was the theme of the 22 VT at domaine tetta, was also applied for Pinot Noir. They felt that in order to bring out the potential of this variety, they needed to increase the sugar content and aromatic ripeness more than before. There was a clear change in the flavour, taking risks such as high precipitation and taking advantage of diseased fruit. At the moment it is the best Pinot Noir in tetta, but they are already moving towards further improvement.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g