Montalto Estate Pinot Noir

Crafted with meticulous care, this wine begins its journey with hand-harvested grapes, carefully sorted and gently destemmed into 2-tonne open fermenters. After a 3–7 day soak, wild fermentation takes hold, while 16% of the blend undergoes a two-week carbonic maceration before being destemmed and fermented on skins to dryness. Ferment temperatures peaked at 32°C, followed by a post-ferment maceration of 4–7 days before pressing. The wine then matured for 11 months in French oak barriques and puncheons (28% new), undergoing natural malolactic fermentation.

The result? A wine of captivating beauty and depth. It greets you with an enticing medley of rose petals, red and black cherries, and a whisper of exotic spices—think cardamom and turmeric’s aromatic intrigue. The palate is layered and sophisticated, balancing juicy vibrancy with superfine tannins and perfectly poised acidity. A wine of both charm and structure, offering pure satisfaction in every sip.