Louis Pinot Nero 2022 Dornach

Louis Pinot Nero 38 is a red wine produced by Patrick Uccelli in Solorno in Alto Adige and obtained from pure Pinot Nero grapes coming from a very mineral area at 400 meters above sea level , rich in porphyry, an extrusive volcanic rock (also known as rhyolite). The harvest is manual, the spontaneous fermentation with indigenous yeasts with maceration for a few days and aging for a few months in large barrels. Louis Pinot Noir 38 is a carefree and highly drinkable wine, fresh and light, which on the nose catapults you into a mountain forest, among red flowers, berries and pine needles. To be uncorked during a barbecue with friends

Manufacturer: Dornach – Patrick Uccelli

Aurelie Pinot Noir Vulcano 43

️ Solorno, Italy

Dornach Patrick Uccelli

Pinot Noir

2022

️  11.5%

Red Wine

Manual harvest with spontaneous fermentation by indigenous yeasts and whole bunch maceration for a few days, aging in large barrels for a few months

Flowers and red fruits, wild herbs and spicy hints

Fresh and easy to drink, light and lively, savory and engaging

Serving temperature 16°-18°

Grilled meat

Vin de soif

Dornach is a place with a thousand-year history, dating back over 5,000 years. The farm, first officially mentioned in 1288, has been owned by the same family since 1836. Today, Dornach is run by Patrick and his wife Karoline. Patrick, winemaker and oenologist, takes care of the vineyards and winemaking, while Karoline, a biologist, is responsible for the biodiversity within the estate, taking care of flowers, fruit trees, chickens and sheep. On top of all this, she is also an excellent cook.

The estate is located in the southernmost municipality of Alto Adige, on a hill facing west, on the left side of the Adige. Patrick cultivates seven hectares of vineyards, using classic varieties of the area such as Pinot Noir, Pinot Bianco, Incrocio Manzoni and Gewürztraminer. The management is biodynamic, and the vineyards are protected with copper and sulphur. Patrick describes his approach to winemaking as “almost boring”, based on observation, tasting and patience.