About this wine
Vineyard and terroir
The Pinot Noir comes from vineyards in Mango, Loazzolo and Bubbio, at elevations of 450–550 metres above sea level. The sites face east, southeast, west and northwest. Soils are clay-limestone, and the vines are 25–28 years old, trained to Guyot. The vineyards are managed through sustainable viticulture.
Grapes
The featured Millesimato Riserva 2013 Saturno is made from 100% Pinot Noir.
Vinification
The grapes are harvested entirely by hand. Whole bunches are then hand-sorted on a vibrating table and softly pressed under nitrogen. The handling process does not use screw conveyors, and the free-run must yield is 45%.
The must ferments in temperature-controlled stainless-steel vats and remains there on its lees for six months with bâtonnage.
Ageing
Secondary fermentation takes place in the bottle according to the traditional method. The wine spends at least 140 months on the lees before late disgorgement. There is one disgorgement for the vintage, and no liqueur d’expédition is added, leaving the wine Pas Dosé with 0 g/L sugar.
Technical data
Alcohol is 12.50% by volume. The wine is full-bodied in style and shows no oak influence. Winemaker: Paolo Giacosa.
Tasting profile
The colour is straw yellow with golden reflections. Its fine, persistent perlage is closely integrated into the wine's structure. The broad, deep and complex bouquet combines candied fruit, honey, toasted hazelnut, vanilla and bread crust.
The palate is complex, buttery and creamy, with full body, elegance and intensity. A vibrant texture and pleasant acidity lead into a very long mineral finish, with close correspondence between the aromas and flavours.
Serving and pairing
Serve at 4°C. Pair with caviar, shellfish or refined dishes. Cellaring potential is 10–15 years.
Vintage notes
A cold, rainy spring in 2013 slowed the vegetative cycle and delayed the vine's phenological stages. Summer brought more stable, moderate temperatures without excessive heat, together with marked differences between daytime and nighttime temperatures, particularly in higher hillside sites. Pinot Noir ripened slowly and steadily, developing a favourable balance between sugars and acidity. The later-than-average harvest yielded healthy grapes with well-developed aromatic character.
