Technical Notes: harvest on 29th August in the small Lake vineyard, as usual earlier than the others. During the gathering by hand of the grapes, an attentive selection was made.
This batch fermented with its own yeasts in a tub of French wood.
Twice a day a delicate and constant manual punching down was carried out to push the skins in the fermenting wine. The fermentation temperature reached 25°C and kept on for fourteen days.
A good contribute in the final assemblage was expected from the fruit aroma of this batch.
Harvest on 12th September in the Holly vineyard (these grapes made a cold premaceration) and on the 13th in the Hash vineyard.
The two batches were put in the truncated cone shaped wooden tub (capacity 1000 L). This selection of the crus is responsible for the body, the structure and the aromas of the wine.
The spontaneous fermentation went on for two weeks with daily manual punching down and a delestage at mid-fermentation. At the end of the fermentation, the wine was racked and continued the malolactic fermentation in barriques.
Refinement: after 11 months in barriques of French wood of second and third passage, on 26th August 2013 the racking in steel vats took place. During the refinement period in vats, some other racking took place in order to clarify the wine naturally. In preparation of the bottling on 10th April 2014, the final assemblage of the batches was made. The wine was bottled on 6th June 2014.
Tasting notes: among all the red grapes the pinot noir is the variety with the most multi-faceted nature. Up to now the Cascina Eugenia 2012 red wine has been the most particular of the collection. A “free spirit” wine, less classic than the previous year. A dense colour with cherry red tints as always not filtered. At first it has a s profile of empyreumatic aroma with notes of coffee, cocoa, leather and tobacco.
The evolution in the glass releases fruit notes of current, raspberry and pomegranate and spicy notes of cinnamon and licorice increasing its complexity. In the mouth it is resolute, with a good volume and good texture of tannins. It is still in thrust and its freshness gives intensity to the wine. One of its characteristics is the wide aftertaste rich of sensations recalling the aroma of berry fruits and cocoa in the mouth.
Tasting advice: not before 2016. From year to year it intensifies the empyreumatic aroma and its character of evolution. Open the bottle one hour before tasting, better if decanted. According to our experience, the wine continues to improve for one day.
Serving temperature: 16-17°C.