Technical Notes: After a first small harvest in 2008, 2009 was originally considered an experimental harvest: the interest in this wine has, however, encouraged us to include it as “author proof” in the collection of the first wines presented from the Cascina Eugenia. The rather difficult year required a particularly accurate selection of the batches. The gathering of the pinot began on the 30th August with the vineyard of the Lake and gave origin to two batches of fermentation: a barrel and a small steel vat. On the 9th and 10th of September the grapes of the other vines were gathered, and three small quantities were identified, which have fermented in barrels. To make the fermentation of small quantities in wood possible one of the bases of the barrels was removed, and the whole process of pressing and racking was carried out manually and very delicately. The fermentation with indigenous yeasts lasted about 20 days, ending in a regular way.
Refinement: After fermentation the batches with more concentration of polyphenols continued the refinement in wood of second year. The batches with the most aromatic expression were decanted into a steel vat. On 13th May 2010 the assemblage of the batches and the refinement was continued in barrels, with a period in wood of almost two years. The wine was followed with periodic tasting and the whole process of evolution and stabilization took place spontaneously. The wine was bottled by hand on 11/08/2012.
Tasting notes: Elegant and varietal aroma, excellent integration between wood and fruit. Aromatic profile and very fresh and profound taste, mainly due to the year of production. Notes of cherry, strawberry and pomegranate, complemented by a gentle toasting and empyreumatic descriptors. In the mouth it is resolute, with a good volume and good texture of tannins. It’s longer than it is wide, however it has a particular character and ages slowly. In 2015 it will reach its full aromatic complexity without sacrificing its brightness.
Tasting Tips: we recommend to decant the wine at least three hours before serving to release the flavours and enhance its taste. We recommend to try tasting it also in the days after opening the bottle.