Daniel Sigmund
Pinot Nero 2024
| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged for 11 months in used barriques, 5 months in stainless steel. |
- Origin and variety: 100% organic Pinot Noir from Trentino-Alto Adige, 12% vol
- Spontaneous fermentation: cold maceration, 20% whole bunches, indigenous yeasts
- Ageing: 11 months in used barriques and 5 months in steel, unfiltered
- Lahner vineyard: altitude 630 m, south-east exposure, quartz phyllite soil
- Pairings and serving: suitable for veal and poultry; recommended decanting for 1 hour
Description
What kind of wine it is
Daniel Sigmund Pinot Nero is a still organic red wine that captures the essence of Trentino-Alto Adige. Made from Pinot Noir grapes, it belongs to the Vigneti delle Dolomiti region. Visually, it displays a deep red colour accompanied by a complex bouquet. On the palate, it is refined and elegant, characterised by remarkable aromatic clarity, making it ideal for pairing with veal, poultry, and mature cheeses, after decanting.
Where it comes from
The grapes grow in the Lahner vineyard, situated at 630 metres above sea level with a favourable south-east exposure. The soil is distinguished by the presence of quartz phyllite, a mineral matrix that gives the wine a distinct territorial identity. The Guyot training system, managed according to the principles of organic farming, ensures balanced vegetative growth and high-quality fruit.
How it is produced
Vinification begins with a cold maceration and the use of a portion of whole bunches. Fermentation occurs spontaneously thanks to indigenous yeasts, followed by malolactic fermentation. Ageing continues for eleven months in used barrels and a further five months in stainless steel, thus preserving the varietal’s typical character. The absence of filtration keeps the structure and natural elegance of the wine intact, offering a clean and balanced tasting experience.
History and Curiosities
Daniel Sigmund's Pinot Noir is an organic red wine that embodies the true vocation of Trentino-Alto Adige, born from the producer's deep connection with family tradition. Grown in the Lahner vineyard at an altitude of 630 metres, it takes root in a soil of quartz phyllite. This gem of the IGT Vigneti delle Dolomiti ferments with indigenous yeasts and is not filtered, thus preserving its most authentic character. The skilful ageing in used barriques and steel refines its extreme elegance, offering a bouquet of extraordinary complexity.
Tasting notes
Perfume
Color
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
That's how I got into the world of wine: my name is Daniel Sigmund. As a child, I wanted to be a carpenter. At the time, I didn't know that being a winemaker was actually much more fun! Read more
| Name | Daniel Sigmund Pinot Nero 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Daniel Sigmund |
| Story | History and Curiosities Daniel Sigmund's Pinot Noir is an organic red wine that embodies the true vocation of Trentino-Alto Adige, born from the producer's deep connection with family tradition. Grown in the Lahner vineyard at an altitude of 630 metres, it takes root in a soil of quartz phyllite. This gem of the IGT Vigneti delle Dolomiti ferments with indigenous yeasts and is not filtered, thus preserving its most authentic character. The skilful ageing in used barriques and steel refines its extreme elegance, offering a bouquet of extraordinary complexity. |
| Origin | Lahner |
| Soil composition | Quartz phyllite |
| Cultivation system | Guyot |
| Plants per hectare | 7000 |
| Yield per hectare | 40 hl/ha |
| Harvest | 9 6 September |
| Production technique | Cold maceration; 20% whole bunches; spontaneous fermentation with indigenous yeasts; malolactic fermentation; unfiltered; aged for 11 months in used barriques and 5 months in stainless steel |
| Wine making | Cold maceration; 20% whole bunches; spontaneous fermentation with indigenous yeasts; malolactic fermentation; zero filtration |
| Aging | Aged for 11 months in used barriques, 5 months in stainless steel. |
| Allergens | Contains sulphites |