Winery Hasumi FarmChikuma River Wine Valley Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Chikuma River Wine Valley Pinot Noir of Winery Hasumi Farm in the region of Nagano-ken often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices, red fruit or floral.
Food and wine pairings with Chikuma River Wine Valley Pinot Noir
Pairings that work perfectly with Chikuma River Wine Valley Pinot Noir
Original food and wine pairings with Chikuma River Wine Valley Pinot Noir
The Chikuma River Wine Valley Pinot Noir of Winery Hasumi Farm matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal escalope with marsala, stuffed artichoke or leg of wild boar.
Details and technical informations about Winery Hasumi Farm's Chikuma River Wine Valley Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Chikuma River Wine Valley Pinot Noir from Winery Hasumi Farm are 2018, 0
Informations about the Winery Hasumi Farm
The Winery Hasumi Farm is one of of the world's greatest estates. It offers 17 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Alpine wine prefecture of central Japan (Honshu), the 2nd national region, high-altitude vineyards (600-900 m). Signature Merlot of Kikyogahara: supple, precise reds with signature notes of plum, cherry, sweet herbs, cedar and a cocoa touch, round tannins and elegant freshness — rivalling the Bordeaux wines. Renowned broad, mineral Chardonnay, fine and silky Pinot Noir. Also historic hybrid grapes (Concord, Niagara).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
