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Blanco de Pinot Noir

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Tasting Notes

A very unusual wine. This is made by pressing Pinot noir and ensuring minimal contact with the skin before fermentation (the so-called ‘Blanc de Noir’ winemaking process typical of Champagne). 100% Pinot Noir from estate-owned vineyards in Mainque (Upper Rio Negro Valley) where clay soil and a strong tendency to retain humidity allow for a slow and complete maturation of this early-ripening varietal. With compact and small clusters, Patagonian Pinot Noir achieves its best expression giving particular and distinct characteristics, specific to the region.

This is a rich and earthy wine, with a big and full mouthfeel. Very aromatic on the nose, with red currant and white flowers, apricot and ripe peach. Rich and concentrated on the palate, with earthy notes on the finish. A great food wine.


Bodega Aniello




100% Pinot Noir

Location of Vineyards

Mainque’, 003 Estate (Latitude 39 degrees South)


350mt as


high clay content


Grapes are harvested by hand then, after a careful cluster selection, they are pressed gently, the skins immediately removed to keep from bleeding into the juice the so-called ‘Blanc de Noir’ winemaking process typical of Champagne). Fermentation takes place in small concrete tanks at controlled temperature with selected yeats. Malolactic fermentation is only partially carried out.


10% of the blend is aged in French oak barrels for a period of 3-5 months.

Alcohol Content



Federico Moreira