Pinot Nero 2019 Pojer & Sandri


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Italy Trentino

Grape variety: Pinot Nero

Bright berry scent. A gorgeous scent of wild berries, strawberries and raspberries. Pure and pleasant fruitiness. Light and bright Italian Pinot Noir

A Trentino clone and a Burgundy clone planted from Burgundy. The fields are Rocol (300m above sea level), Rodel Pianezzi (500m above sea level), and Parai (700m above sea level). Chill in the refrigerator for a day before fermentation and ferment at low temperature. After aging in stainless steel tanks, it is aged for 6 months in oak barrels before bottling.

Pojer & Sandri

ItalyItalia / Trentino

The leader of "Nosiola"

"Nosiola" is the representative white variety of Italy. The forerunner of this breed. In recent years, anti-oxidant additive-free microfoam wine has been released from the phylloxera-resistant variety "Solaris" by crossing ancient varieties.

Wine made from morphids

“At the time of our founding, we had no money and could only buy fields, so we brewed at Yermann.”

In 1975, "Fiorentino Sandri" purchased a vineyard in Tolentino. "Poiel et Cendry" was launched together with the brewer "Mario Poiel". In one generation, he has grown into a leading maker of the region.

“Faedo is a special region. In Trentino, where there is a lot of shade between the valleys, the valley opens wide and there is as much sunshine as in Tuscany.”

The "San Michele di Adige", located in the lower part of the "Faedo", is known to be the hottest in Trentino Alto Adige.

"In the summer a cold wind blows from Lake Garda into the valley of Faedo. This keeps the grapes from burning. "Nosiola", which is vulnerable to heat, does not lose its flavor components.

The soil in this area is a rare type of soil that was vertically uplifted by an eruption that occurred in Africa 250 million years ago.

“There is a mixture of sedimentary soil mainly composed of limestone extruded by icebergs and a mixed soil of volcanic rock and clay called “morphide”. Soil that exists only here

We select appropriate varieties according to the combination of soil and altitude to maximize potential. Currently, we own fields in 6 villages and cultivate varieties that match the individuality of each field. The sedimentary soil consisting mainly of silt soil at an altitude of 300m called "Paradizot" is ideal for red varieties. "Rosso Faie" is born. "Müller Thurgau" is born from "Parai", which is mainly white limestone of "Dolomite Valley" and has an altitude of more than 750m.

Wash grapes and activate wild yeast Harvested grapes are washed in a jacuzzi-like machine. It is rare for a maker to wash the grapes.

“Grapes are showered with water to which 1% citric acid has been added. Citric acid removes sulfur and copper. The amount of wild yeast is also reduced by 50%, but it also removes various bacteria, so the amount of wild yeast increases to 1.5 times that of the harvest after a few hours.”

The sulfur and copper contained in Bordeaux liquid act on fungi, so they also weaken the movement of yeast. This washing process actually increases the amount of wild yeast and creates an environment where yeast without sulfur and copper can easily work, making it possible to ferment only with wild yeast.

“The main cultured yeast is from Canada. Canadian yeast cannot express the terroir of this region.”

The showered grapes are chilled to 6 degrees in a refrigerator before fermentation. This process removes insects that have settled in the grapes.

“Because no chemicals are used, insects will arrive. Earwigs live in thin-skinned Pinot Noir and other fruits, but they are vulnerable to cold, so they will come out after cooling overnight.”

No antioxidant added

He is skeptical of natural wines.

“Efforts are necessary to turn grapes into healthy wine. Do not turn a blind eye to imperfections and contamination. It is important to protect the wine from bacteria and oxidation.”

There are many natural wines with many defects. No chemicals should be added, but nothing is better. The idea is that we should strive to avoid shortcomings. They make natural wine in their own way. Their ultimate natural wine "Zero Infinito" has been released. The variety is "Solaris". A variety that is also resistant to phylloxera, he conducted joint research with Germany's Freiberg University and crossed the ancient species to complete it.

『Plant a Solaris seed in a field isolated from the surrounding area where the forest has been cultivated. Cultivated without using Bordeaux liquid. No brewing or even SO2. Bottled with lees

By leaving the fermentation gas as it is and bottling the lees together, the carbon dioxide and lees protect the wine from oxidation. Their own natural wine that uses nothing but grapes.