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Red

Pinot Noir Revei®

D.O.P

Pinot Noir Revei, which in Patois means pride, is linked to the history of the medieval tower, which dominates our vineyard in Aymavilles and from which it originates. The tower was the home of a hermit watchmaker, whose trade brought us back to the theme of time and its value, in nature and to man.

Hence Revei was born, the child of great experience and long waiting. In its creation, time plays a fundamental role from ripening, to aging. Here time is dilated to obtain, from grapes brought to optimal ripeness, the best expressive potential of mountain Pinot Noir, aged with mastery, still rests for a long time in our cellars.

Environmental labeling

Features

  • Production area Les Crêtes of Aymavilles
  • Serving Temperature 14° - 16°C
  • Type of glass Grand Ballon
  • Longevity Età 20 anni
  • Climate trend Alpine climate with short, cool, breezy summers. Long cold winters with large temperature ranges. Low rainfall levels (500-1000 mm. annually).
  • Harvest and annual production Manual, early October. 1,800 bott.
  • First vintage 2017
  • Available formats 750 ml, 1500 ml

Vineyard

  • Vineyard Area about 0.60 ha, Guyot system; planting 7,500 feet per hectare, cordon and retouching rows. Yield 4,000 kg/ha.
  • Altitude Altitude from 650 to 800 meters above sea level.
  • Type of land Moraine, loose, sandy slope with western exposure.

Production process

  • Vinification Selection and destemming of chilled grapes, 2-day whole-berry cryomaceration, 12-day fermentation in temperature-controlled (23 C°) stainless steel, racking to precede end of fermentation.
  • Aging In 700 L tonneaux used for 18 months
  • Bottle aging 18 months
  • Total acidity 6.5 g/L
  • pH 3.3
  • Net dry extract Alcohol 14.5% vol.

Tasting Notes

  • Bright, ruby. Fruity nose (underbrush, ripe red fruit) with hints of cocoa. On the palate savory, pleasantly acidic with fine structure and velvety tannin. Soft and balanced on the palate. Long finish.

Recommended pairings

  • Braised veal cheek, aged Gressoney toma cheese, liver crostini, saffron risotto with ossobuco marrow.

Awards and honors

Guide - PublicationEditionRecognitionVintage
James SucaBraised veal cheek, seasoned Gressoney toma cheese, liver crostini, saffron risotto with ossobuco marrow.kling2024902021
Robert Parker Wine Advocate202490/1002019
James Suckling202392 pts2020
WOW Civiltà del Bere - The Italian Wine Competition2023Silver WOW2020
The Wine Journal - Eros Teboni202393/1002020
Guide - PublicationEditionRecognitionVintage
Zosimo Wine Selection2022/202397/1002017
Essential Guide to the Wines of Italy Daniele Cernilli-Doctor Wine202392/1002019
Luca Maroni-Annual of the Best Italian Wines202394/1002019
The Wines of Veronelli202391/1002019
WOW The Italian wine competition- Civiltà del Bere-Alessandro Torcoli2022Bronze Medal2019
Guide - PublicationEditionRecognitionVintage
The Wine Journal - Eros Teboni202294/1002019
The Merano Wine Hunter Award2022Gold medal2019
WOW The Italian wine competition- Civiltà del Bere-Alessandro Torcoli2021Gold medal2018
Blauburgunder Tage-Days of Pinot Noir Süd Tirol-South Tyrol202181.42018
WOW The Italian wine competition- Civiltà del Bere-Alessandro Torcoli2020Silver medal2017
Guide - PublicationEditionRecognitionVintage
The Wines of Veronelli202190/1002017
AIS Vitae- The Wine Guide202188/1002017
Gambero Rosso-Wines of Italy20212 glasses2017
Essential Guide to the Wines of Italy - DoctorWine by Daniele Cernili202194/1002017
DiWineTaste20204 Diamonds + 1 star x excellence in its category2017

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Tasting

Tasting

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SR20,
11010 Aymavilles (AO)
Valle d’Aosta, Italy

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Monday to Friday

8:30 am – 1:00 pm / 2:30 pm – 7:00 pm

Saturday

8:30 am – 1:00 pm / 2:30 pm – 7:00 pm

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Saturday: non-stop 9:30 am – 7:30 pm, Sunday: 9:30 am – 1:00 pm / 2:30 pm – 7:30 pm

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