Impero
IMPERO Blanc de Pinot Noir. The Impero wine, “Empire” in Italian, is the culmination of more than fifty years of experience in the production of a still white vinification of Pinot Noir and moreover the result of the will to produce an important white wine only using the varieties traditionally grown by the family.
Since the first release, with the 1998 vintage, it has quickly become the flagship wine of the winery. This wine is produced by softly pressing whole bunches with the utmost care to minimise skin contact and colour extraction. It is barrel fermented, aged in oak for 10 months.
It’s a wine with unique characters, with great complexity and extraordinary longevity.
| Denomination | Marche IGT Pinot Noir white vinification |
| Vintage | 2022 |
| Production zone |
Production area of the Colli Pesaresi DOC Focara Pinot Noir Fontebocale vineyard, near the village Fiorenzuola di Focara, in the Natural Park of Mount San Bartolo, District of Pesaro Distance from the coast: 1Km Altitude: 100/150 meters above sea level Soil: deep, high sand component, calcareous, silty |
| Varities | 100% Pinot Noir |
| Harvest |
Period: last week of August - first week of September Method: hand harvested into grilled baskets of 15Kg the baskets were immediately placed in a mobile cooling cellar in the vineyard and cooled Transportation: In baskets - in a mobile cooling cellar equipped with an independent motor. The cooling cellar was transported to the vineyard every morning, allowing the grapes to be cooled as soon as they were harvested. The cellar then returned to the winery in the evening to continue the cooling process during the night. The grapes were pressed the next morning at a temperature of around 9°C. |
| Yeld per hectare | 4500 Kg/Ha |
| Vinification |
The grapes were whole bunch pressed at 9°C; must was extracted until 50% in weight of the grapes. The must was cold settled and then racked without the use of a clarifying agent. Fermentation took place in barrel at a temperature of around 18°C, in a temperature controlled cellar. Malolactic fermentation completed |
| Maturation |
Twelve months in barrel on lees with regular lees stirring Barrels were all French oak of 228 L, with 20% new oak, 40% 2nd year and 40% 3rd year Microfiltration prior to bottling |
| Analytical data |
Alcohol % vol: 14,0 pH: 3,01 Total Acidity: 6,30g/L |
| Tasting notes | |
| Released | November 2023 |
| Bottles produced | |
|
Notes |
Production of this style of wine is unique to Fattoria Mancini |
