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Langhe DOC Pinot Nero Campo Romano

Langhe DOC Pinot Nero Campo Romano

Cascine Drago

It is a pure Pinot Noir, planted in 1977 at Cascine Drago with vines that arrived from Burgundy. The elegance and delicacy of French Pinot Noir on a clearly Piedmontese structure. It is named after Roman remains that were found at the time of the digging for planting the vineyard: pieces of bricks, tiles and amphorae, belonging to a Roman settlement.

Langhe DOC Pinot Nero Campo Romano

Cascine Drago

It is a pure Pinot Noir, planted in 1977 at Cascine Drago with vines that arrived from Burgundy. The elegance and delicacy of French Pinot Noir on a clearly Piedmontese structure. It is named after Roman remains that were found at the time of the digging for planting the vineyard: pieces of bricks, tiles and amphorae, belonging to a Roman settlement.

The French

The vineyard was set up between 1975 and 1977, as a result of Tino Colla’s work and study experience in Burgundy. In fact, Beppe, once Tino graduated from the Alba oenological school, suggested his brother to gain experience in the world’s reference area for oenology. In 1975, there were no Pinot Noir vine shoots available at Piedmontese nurseries, so the vines were purchased and transported directly from Burgundy.

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Info

Grape Variety: Pinot Nero Burgundy 100%

Year of implantation: 1977

Tasting notes: Delicate garnet red; fine nose, aromas of griotte, tobacco, spices. Ripe fruit flavours in the mouth, fresh, round tannins well integrated in the body of the wine. Length and persistence of aromas with good ageing potential. Although not in the Piedmontese tradition, it is a wine that pairs well with agnolotti and roast poultry.

Serving temperature: 14/16° C. A rather wide wine glass to express the wine’s volume.

Cellar

Manual harvest, destemming, crushing, maceration with the skins for 8/10 days at a temperature of around 30°, full malolactic fermentation before winter. Maturation in oak barrels for approximately one year.

Alcohol volume: 12,5-13,5 % vol.

Total acidity: 5-5,5 gr./l. tartaric ac.

Dry extract: 23-25 gr./l.

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