Tiefenbrunner Turmhof Pinot Nero 2021

Tiefenbrunner Turmhof Pinot Nero is a refined red wine with aromas of red cherries, raspberries, and earthy undertones. The palate is elegant and smooth, with soft tannins and a fresh finish.

*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: Medium-bodied, Elegant
Grape Varietal: Pinot Nero
Tastes Like: Comparable to a Burgundy Pinot Noir, with red cherries, raspberries, and hints of earth and spice, finishing with a silky texture.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Alto Adige, Italy
Terroir: Limestone and sandy soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Tiefenbrunner is a benchmark winery in Alto Adige, celebrated for crafting wines that blend Alpine precision with Italian elegance. The Turmhof Pinot Nero is a standout in their portfolio.

Seafood: Grilled salmon or trout.
Game: Duck confit or pheasant pie.
Vegetarian: Ratatouille or beetroot salad.
Meat: Pork tenderloin or veal scallopini.

Brie: Creamy and mild, complementing the wine's silky texture.
Fontina: Savoury and soft, balancing the wine's acidity.
Gruyère: Nutty and rich, enhancing the wine's complexity.
Australian Camembert: Earthy and soft, pairing beautifully with the wine's elegance.

Ratatouille

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 red capsicum, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups tomato passata
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until softened.
2. Add eggplant, zucchini, and capsicum. Cook until slightly tender.
3. Stir in tomato passata, thyme, salt, and pepper. Simmer for 20-25 minutes.
4. Serve warm, garnished with fresh parsley or basil.

Tip: Pair with crusty bread for a hearty, satisfying meal.