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.

Winery	Bodega Aniello
Region	Argentina
Varietal	100% Pinot Noir
Location of Vineyards	Mainque’, 003 Estate (Latitude 39 degrees South)
Altitude	350mt as
Soil	high clay content
Vinification	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.
Aging	10% of the blend is aged in French oak barrels for a period of 3-5 months.
Alcohol Content	13.5%
Oenologist	Federico Moreira