La Signora Eugenia e il passero solitario

Cascina Eugenia 1641 srl Società Agricola, viale Azari 72, 28922 Verbania (VB) | P.IVA 01867250035 |


Red Wine 2013
“Author proof”
100% Pinot noir


639 in stock (can be backordered)

rosso2009Production: 650 bottles numbered from I to DCL
Alchol: 13.5%
Sugar reducers: 0,00 g/l
Dry extracts: 21,8 g/l
Total acidity: 4,52 g/l
pH: 3.55
Free SO2 : 6 mg/l

Technical Notes: in this excellent year, the batches characterized by an early ripening, respectively the Vineyard of the Lake and a part of the Vineyard of the Wood were destined to the “Author Proof”. The gathering, as usual manual, was made on 13th September with an accurate selection of the grapes, already at the vineyard.

Fermentation: 1/3 of the grapes was destemmed without being pressed, while the remaining part was destemmed and pressed. The must was led to fermentation containers: a vat in wood and a small steel tub. The spontaneous fermentation with indigenous yeasts lasted about ten days with daily careful and constant  manual punching.

At the end of the fermentation the wines were  racked and were put in barriques for the malolactic fermentation.

Refinement: at the end of the malolactic fermentation, the wine was racked and during the winter it remained in the cuvier for the natural stabilization.

In Spring it was racked again  in barriques to continue the refinement in wood of second and third passage for a twenty months period.  In June 2015 we made the assemblage of the batches and the refinement continued in stainless steel tubs till the bottling. The wine was not filtered.

Bottling: by hand on 21st April 2016

Tasting notes: with respect to our other wine of the same year      which is classic and austere, the “Author Proof” is an unstable and eccentric wine. One can breathe the soul of the pinot, in a more rural, animal and earthy version. At the first impact you can notice the fresh fruit: currant, cherry and strawberry and after some minutes some notes of chocolate, leather, cinnamon, tobacco, coffee and wet soil  prevailing in the aromatic profile. In the mouth it has a good volume and a soft tannin texture. Good freshness and spicy aftertaste.

Serving temperature: 16-17°C