Cembra Pinot Nero DOC 2024

Cembra Pinot Nero DOC is an elegant alpine red from Trentino in northern Italy, a mountainous region renowned for its cool climate, dramatic vineyard landscapes and refined, freshness-driven wines. The high-altitude vineyards of the Cembra Valley create ideal conditions for Pinot Nero, allowing the grape to develop finesse, balance and vibrant character.

Produced by Cembra Cantina di Montagna, a winery deeply connected to heroic mountain viticulture, this wine reflects the unique terroir of steep terraced vineyards shaped by generations of local growers. Pinot Nero thrives in these cooler conditions, producing a more delicate and expressive style compared to warmer wine regions.

This is a graceful and modern Italian Pinot Nero that captures the purity and elegance of northern Italy’s alpine winemaking tradition, ideal for relaxed dinners, charcuterie and lighter meat dishes.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Elegant
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a Burgundy Pinot Noir, with red berries, cherries, and spice, finishing with silky tannins.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Trentino-Alto Adige, Italy
Terroir: Gravelly and limestone soils
Aging: 8 months in oak
Serving Temperature: 14-16°C

Cembra is one of Trentino's most celebrated wineries, renowned for its high-altitude vineyards and meticulous craftsmanship. Their Pinot Nero highlights the elegance and vibrancy of this varietal.

Seafood: Salmon fillet or tuna tartare.
Poultry: Duck breast with cherry sauce or roast chicken.
Vegetarian: Beetroot carpaccio or mushroom tart.
Meat: Veal medallions or pork tenderloin.

Camembert: Soft and creamy, complementing the wine's fruitiness.
Goat Cheese: Tangy and fresh, pairing perfectly with the wine.
Manchego: Firm and nutty, balancing the wine's acidity.
Taleggio: Soft and savoury, enhancing the wine's texture.

Carpaccio di Barbabietola (Beetroot Carpaccio)

Ingredients:

• 3 medium beetroots, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Fresh rocket leaves, for garnish
• Parmesan shavings, for topping

Instructions:

1. Arrange beetroot slices on a serving plate.
2. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
3. Top with rocket leaves and Parmesan shavings. Serve chilled.

Tip: Pair with Cembra Pinot Nero for a delightful and refreshing appetiser.