Pinot Noir

Black grape variety

Origin

This variety originates from Burgundy.

Synonyms

In the European Union, Pinot Noir is officially known by other names: Blauer Burgunder (Austria), Blauer Spätburgunder (Germany), Modri pinot (Slovenia), Pinot Nero (Italy), Pinot crni (Croatia), and Rulandské modré (Czech Republic, Slovakia).

Phenology

Budburst period: 2 days after the Chasselas variety.
Ripening period: 1st period, half a week to 1 week after the Chasselas variety.

Technological potential

The clusters and berries are small to very small in size. Under favorable conditions, Pinot Noir allows for the production of age-worthy red wines of extreme quality, combining power, finesse, intensity, and aromatic complexity. The sugar accumulation potential of this variety is high, with a moderate to fair acidity (occasionally insufficient when optimal ripeness is reached) and a color that is often not very intense but capable of being maintained over time. Pinot Noir is also used to obtain high-quality base wines for sparkling wines.

Agronomic characteristics

Pinot Noir is particularly well-adapted to temperate zones.
It expresses itself optimally and offers its best results in clay-limestone soils.
In warm climates, its ripening is very rapid; it is sensitive to sunburn, and the berries tend to shrivel quickly after ripening.
Generally, Pinot Noir is managed using a trellis system.
It expresses its full potential when its vigor is low to moderate and yields are limited.
This variety tends to produce many suckers.