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To elaborate the wine bassus Pinot Noir, Bodegas Hispano Suizas selects the best is grapes of low production vines from our own vineyards of
To make the wine bassus Pinot Noir, Bodegas Hispano Suizas selects the best grapes from low-yield vines from our own Pinot noir vineyards, with a planting density of 4,000 plants per hectare.
Pinot Noir is one of the finest and most elegant varieties in the international wine scene. Native of Burgundy (France) is fantastically adapted in Utiel-Requena, where we have today the only farm of Pinot Noir.
We introduce a water-cooled stainless steel plate to each barrel to be able to macerate in cold at 8 º C for 4 days. Daily we sink the envelope, barrel by barrel, manually and once the fermentation is started we close the coolant water so that the barrel itself can reach during fermentation at a maximum of 26 º C of temperature.
After 15 days we passed the grape to the pneumatic press to make a light press of no more than 0.5 bars. The resulting end we age a minimum of 10 months in new barrels of French Allier oak, and bottled filtering lightly, to offer all those who taste bassus Pinot Noir One of the best red wines of the Valencian Community.
Bassus Pinot Noir is color R Cherry eye of middle layer with violet reflections. High intensity, combining aromas of French oak with ripe fruit type cherry, cassis, licorice.
Full, velvety, very elegant, ripe red fruit and a background of toffee that makes it very long and complex in the mouth.
Net weight:
To elaborate the wine bassus Pinot Noir, Bodegas Hispano Suizas selects the best is grapes of low production vines from our own vineyards of
To make the wine bassus Pinot Noir, Bodegas Hispano Suizas selects the best grapes from low-yield vines from our own Pinot noir vineyards, with a planting density of 4,000 plants per hectare.
Pinot Noir is one of the finest and most elegant varieties in the international wine scene. Native of Burgundy (France) is fantastically adapted in Utiel-Requena, where we have today the only farm of Pinot Noir.
We introduce a water-cooled stainless steel plate to each barrel to be able to macerate in cold at 8 º C for 4 days. Daily we sink the envelope, barrel by barrel, manually and once the fermentation is started we close the coolant water so that the barrel itself can reach during fermentation at a maximum of 26 º C of temperature.
After 15 days we passed the grape to the pneumatic press to make a light press of no more than 0.5 bars. The resulting end we age a minimum of 10 months in new barrels of French Allier oak, and bottled filtering lightly, to offer all those who taste bassus Pinot Noir One of the best red wines of the Valencian Community.
Bassus Pinot Noir is color R Cherry eye of middle layer with violet reflections. High intensity, combining aromas of French oak with ripe fruit type cherry, cassis, licorice.
Full, velvety, very elegant, ripe red fruit and a background of toffee that makes it very long and complex in the mouth.
