Ottin
Pinot Noir 2024
| Denomination | DOC Valle d'Aosta Pinot Nero (pinot noir)(vin. Rosso) |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Aosta Valley (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged in stainless steel for 5 months, then approximately 12 months in both barriques and large wooden casks, followed by further ageing in bottle. |
- Grape variety and style: 100% Pinot Noir, still dry red wine with a refined and velvety profile
- Aroma and taste: notes of cherry, red fruits, orange, leather, delicate spices and a mineral hint
- Alpine origin: Valle d’Aosta DOC at 590m on sandstone, offering great freshness
- Vinification: hand-harvested, spontaneous fermentation with indigenous yeasts, unfiltered
- Ageing and serving: matured for 12 months in wood; decant for 1 hour and serve at 14–16 °C
Description
What kind of wine is it
Pinot Noir Ottin is a still, dry red wine with controlled designation of origin from the Aosta Valley, which masterfully interprets the characteristics of Pinot Noir grown at altitude. Its sensory profile is expressed through a refined and velvety style, supported by a pronounced Alpine freshness and silky tannins. On the nose, it opens with clear aromas of cherry, orange and undergrowth, which gently evolve towards hints of leather, delicate spices and a distinct mineral nuance. The palate is harmonious, characterised by a long and persistent finish that naturally enhances the qualities of the grape variety, thanks to spontaneous fermentation and maturation in wood.
Where does it come from
The grapes ripen in the Aosta Valley, specifically in the Porossan Neyves area, where the vineyards are situated at around 590 metres above sea level. The vines, trained using the Guyot system, benefit from a cool climate and marked temperature variations between day and night. This mountain environment encourages slow ripening, essential for preserving the aromatic precision of the grapes. The roots delve into sandstone soils, whose geological matrix imparts a taut texture and deep clarity to the palate, faithfully reflecting the characteristics of the high-altitude environment.
How is it produced
The manual harvest takes place in the second half of September. In the winery, the must undergoes spontaneous fermentation activated by indigenous yeasts; the wine is not filtered, thus preserving its aromatic heritage intact. The maturation begins with a brief period in steel, followed by about twelve months in a blend of wooden barrels of various sizes, limiting the influence of new wood to preserve the purity of the fruit. A targeted maturation in bottle finally completes the structural balance, resulting in an elegant and measured glass.
History and Curiosities
Born at an altitude of 590 metres in the vineyards of Porossan Neyves, this Pinot Noir embodies the dedication of independent winemaker Elio Ottin. The roots in sandstone soils impart a truly Alpine character. Manual harvesting and spontaneous fermentation with indigenous yeasts, without filtration, preserve the aromatic profile. The 12-month maturation in wood enhances the velvety character of this Valle d’Aosta DOC.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2007
- Oenologist: Elio Ottin
- Bottles produced: 65.000
- Hectares: 10
Thus Ottin wines were born. Wines of great personality, produced mainly from indigenous vines, cultivated in areas naturally suited to viticulture, where the vine thrives with balance, according to environmentally friendly production techniques. Read more
| Name | Ottin Pinot Noir 2024 |
|---|---|
| Type | Red still |
| Denomination | Valle d'Aosta DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Aosta Valley |
| Vendor | Ottin |
| Story | History and Curiosities Born at an altitude of 590 metres in the vineyards of Porossan Neyves, this Pinot Noir embodies the dedication of independent winemaker Elio Ottin. The roots in sandstone soils impart a truly Alpine character. Manual harvesting and spontaneous fermentation with indigenous yeasts, without filtration, preserve the aromatic profile. The 12-month maturation in wood enhances the velvety character of this Valle d’Aosta DOC. |
| Origin | Porossan Neyves, Aosta (Valle d’Aosta), Italia |
| Climate | Cool alpine climate with marked temperature ranges |
| Soil composition | Sandstone soils with mineral influence |
| Cultivation system | Guyot |
| Yield per hectare | 70-80 quintals/ha |
| Harvest | Mid-late September |
| Production technique | Spontaneous fermentation with indigenous yeasts; unfiltered wine; ageing partly in barriques and partly in large wooden barrels |
| Wine making | Manual harvest; spontaneous fermentation with indigenous/native yeasts; unfiltered wine; maturation partly in barriques with minimal new oak influence and partly in large wooden casks (approximately 12 months), followed by further ageing in bottle. |
| Aging | Aged in stainless steel for 5 months, then approximately 12 months in both barriques and large wooden casks, followed by further ageing in bottle. |
| Allergens | Contains sulphites |