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Altamont wine studioPiccadilly Pinot Noir
Pairs well with Pizza
Adelaide Hills, Australia
About this product
Pairs well with PizzaAdelaide Hills, AustraliaHandpicked and chilled to 4 degrees before crushing to 1 ton fermenters. Half the open fermenters had 30% whole bunch berries and half the fermenters with 60 % whole bunch berries. Gently hand plunged once daily during the 14 day fermentation.
The 60% whole bunch fermentation was gently squeezed halfway during fermentation in the fermenter and left to ferment to dry. The 30% whole bunch was left to ferment to dry. All fermenters were combined to be gently pressed together and after settling gently spun on.
light lees and put to a combination of 10% new.
French oak and the balance second use French oak.The pinot Noir was racked once during its life before bottling in the first week of December.
The 60% whole bunch fermentation was gently squeezed halfway during fermentation in the fermenter and left to ferment to dry. The 30% whole bunch was left to ferment to dry. All fermenters were combined to be gently pressed together and after settling gently spun on.
light lees and put to a combination of 10% new.
French oak and the balance second use French oak.The pinot Noir was racked once during its life before bottling in the first week of December.
Handpicked and chilled to 4 degrees before crushing to 1 ton fermenters. Half the open fermenters had 30% whole bunch berries and half the fermenters with 60 % whole bunch berries. Gently hand plunged once daily during the 14 day fermentation.
The 60% whole bunch fermentation was gently squeezed halfway during fermentation in the fermenter and left to ferment to dry. The 30% whole bunch was left to ferment to dry. All fermenters were combined to be gently pressed together and after settling gently spun on.
light lees and put to a combination of 10% new.
French oak and the balance second use French oak.The pinot Noir was racked once during its life before bottling in the first week of December.
The 60% whole bunch fermentation was gently squeezed halfway during fermentation in the fermenter and left to ferment to dry. The 30% whole bunch was left to ferment to dry. All fermenters were combined to be gently pressed together and after settling gently spun on.
light lees and put to a combination of 10% new.
French oak and the balance second use French oak.The pinot Noir was racked once during its life before bottling in the first week of December.
- TypePinot Noir
- Size750mL
- RegionAdelaide Hills
- Current Vintage2018
- Standard Drinks7.7
- Alcohol Volume13%
- CountryAustralia
- StateSouth Australia
- Brand NameAltamont wine studio
- Wine MakerMichael Sawyer
- Food MatchPizza
- Vegan Friendlytrue
- ClosureScrew Cap
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