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This wine has a resemblance to Burgundy but still has its own identity. It's its own old world.
-Joe Campanale, sommelier and co-owner dell'anima and l'Artusi
Wine 101: We think Martin Foradori, a winemaker we love from Italy’s Alto Adige, is the next big thing in Pinot Noir. Foradori coaxes complex, elegant flavor and structure from the fruit of his Barthenau vineyard—a talked about site that’s attracted global attention from critics and is named after the Vienna-based scientist that brought Pinot Noir to the area. Wine & Spirits has named this producer one of their top 100 six times in the last seven years. Not only is this wine perhaps the best Pinot Noir coming out of Italy, but it’s one of the best outside of Burgandy, too.
Pinot Noir calls France’s Burgundy region home. The name comes from the grape’s dark color and shape; the bunches are tightly clustered into a shape that resembles a pine cone. It is one of the toughest grapes to grow, but often well worth the investment since it’s trademark medium-bodied style and fruit-forward palate make it one of the nicest wines to enjoy with a meal.
Nose, palate and pairing:: Sour cherry, raspberry and pine on the nose. Hints of vanilla, spice and silky tannins on the palate make this Pinot is great with smoky pork.
Varietals: 100% Pinot Nero
Appellation: Alto Adige DO
This century old estate extends over the slopes on either side of the Alto Adige valley. Today, Martin Foradori, Hofstatter’s grand-nephew, is the winemaker; Foradori harnesses the unique character of the alpine soil and climate to create singular wines, including Pinot Nero, Pinot Bianco, and lesser known varietals like Lagrein.
Once your order is processed, your wine will be shipped ground.
We Love This With
When it comes to pairing wine with food, Pinot Noir is of the most versatile and forgiving varieties, offering a soft balance of fruit, acidity and tannins. It’s also perfect for bridging the gap between red and white wine drinkers. We’ll be serving this wine with a Berkshire bone-in ham, sweet and smoky and harvested from Japanese Kurobuta hogs.
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