Red

Bricco del Falco

By Isolabella della Croce, Asti, Piemonte, Italy

Isolabella della Croce Bricco del Falco

Altitude, exposure, temperature swings and lean, calcareous soils allow Pinot Noir's character to fully express itself; it is the estate's symbol wine, assembling and separately ageing its three vineyards.

Tasting notes

Ruby red with clear garnet reflections. Fruity notes of cherry, blackberry and strawberry on the nose, with floral rose and violet and spicy white pepper, clove and cinnamon. On the palate, delicacy and elegance emerge, with a perfect balance of lively tannin and acidity offset by warm alcohol and an almond finish.

Pairs well with

Pinot Noir's versatility works with a wide range of dishes, from simple starters to hearty salads, pasta and fish such as smoked salmon, and with more structured white meats like pork loin or chicken cacciatore with roasted vegetables, or red meats such as veal cuts or venison.

Technical details

Style
Red
Denomination
Piemonte DOC Pinot Noir
Grape
Pinot Noir 100%
Cru / vineyard
La Vigna Vecchia (Primo Impianto), La Vela, Mongarden
Production area
Loazzolo
Soil
Lean, calcareous soils
Exposure
East, West
Vineyard planting
Blend of the estate's three Pinot Noir vineyards: La Vigna Vecchia (planted 2002-03, 510 m, west-facing, a classic red-winemaking clone, 6,000 vines per hectare), La Vela (planted 2007-08, southeast and southwest, an 11,000-vines-per-hectare low-yield French clone) and Mongarden (east-facing, the youngest of the three, harvested last); yield 50 quintals per hectare.
Vinification
Hand-picked at full ripeness, destemmed and gently pressed. The first part of fermentation runs in horizontal fermenters at a controlled 24-26°C with gentle, slow pump-overs; once 7-8 degrees of alcohol are reached, the must is racked, part going to the Vinooxygen tank for alcoholic and malolactic fermentation and slow maturation, the rest to steel to finish fermentation before moving to barriques and tonneaux.
Serving temperature
16-18°C

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