Our Wine
Our wine is made from 100% Pinot Noir grapes. Depending on conditions, our grapes are harvested sometime from the last week in August to the first week in September. The grapes are de-stemmed and picked free of debris by hand. Fermentation takes place in stainless steel tanks, preferably after cold-soaking for a day or two. When the alcoholic fermentation and malolactic transformation are complete, the wine is racked into 225lt oak barrels (barrique) for 18 to 24 months of aging. After barrel aging, the wine is bottled and aged an additional 6 to 12 months prior to releasing it.
"Light ruby red color. On the nose, berries, black pepper, some spicy notes, and light notes of vanilla. The mouthfeel is soft and enveloping, with sweet notes of small fruit and black pepper returning. The finish is long and persuasive, with vibrant tannins that accompany the whole taste."
Lorenzo Dongarrà
Our Winemaker
"I really was impressed by the combination of fruit and structure. It had clear Pinot top notes but the underlying structure was very much not French but Tuscan. It’s a winning combination in my view. Delicious."
Alistair Webster
Wine Enthusiast
Best served at 14 to 16° C (57 to 61° F)
"Longaia is a boutique winery growing Pinot Noir biologically at Il Rifugio. This wine is exceptionally expressive and perfectly vindicates the long-term commitment and temerity of its winemaker Chuck Ofria producing high-quality Pinot Noir in the hills of Cortona.
Very quaffable indeed!"
Tony Wood
Italian Wine Reviewer
Complicated but Delicious: A Simple Guide to Pinot Noir (FOOD & DRINK Magazine)
By Mark Stock
The grape has driven vintners crazy for centuries. Not only does it only grow in select climates, it is thin-skinned, relatively low-yielding, and susceptible to all kinds of diseases and pests. Is the torture worth it? Without a shadow of a doubt.
When executed properly, Pinot Noir is borderline mystical. It packs so much character into one medium-bodied parcel you’ll be scratching your head as to how. It loves to share the table with an assortment of foods but is equally compelling on its own. Perhaps best, it is one of the most expressive varieties on the planet, turning the volume dial way up on terroir, wine-making style, and vintage.
Here are a few facts about the name "Pinot"
There are two theories regarding the Pinot name. The most popular is that it came from the fact that the bunches are similar in shape to a pine cone (pinot in French).
Another possibility is that it was derived from a place in France such as Pinos or Pignols where cuttings were obtained. Pignols in the Auvergne, has cultivated Pinot since the middle ages.
The French version of the name "Pinot Noir" is undoubtedly the most widely used but there are other 'versions' from other parts of the world.
France (most common) - Pinot Noir
Italy - Pinot Nero
Germany - Spätburgunder
Austria - Blauburgunder and Blauer Spätburgunder
According to Wikipedia, AKA: Blauer Arbst, Burgunder, Cortaillod, Morillon, Morillon Noir, Mourillon, Savagnin Noir or Salvagnin Noir.