Pinot Noir: The world’s most elegant grape
A brief review of its history shows that this variety has been cultivated and vinified since 100 A.D. in the territory that would later become the prosperous Duchy of Burgundy, in the East of France.
Pinot Noir and Burgundy are inseparable names; and direct reference of one to the other.
However, for a long time it was questioned due to simple prejudice: the idea had been installed that a red wine had to be -to be considered of quality or high rank- corpulent, dense in its color, with great aromatic intensity.
The opposite was considered, by simple prejudice, a lackluster wine, unattractive, without character.
Fortunately, that concept disappeared forever with the arrival on the scene of Pinot Noir reds.
With thin and fragile skin, low tannin load, fine sucrosity and accentuated acidity, this amazing red wine likes cold climates, as it resists them very well even if due to its early budding it is harmed by the (treacherous) spring frosts. The Pinot Noir family at Rutini WinesThe four high exponents of the Burgundy variety (which Bodega Rutini winery produces in the Gualtallary area at 1,050 meters above sea level) are :Encounter Brut Nature Pinot Noir
When served in a flute glass, it gives a crystalline salmon hue, with very fine and very small bubbles, floral aromatic notes and candied fruit, with a subtle evocation of brioche bread.
On the palate, it reveals an exquisite creaminess that envelops the taste buds and softly covers the palate, with a persistent and delicate finish.
Its original style allows it to perfectly accompany a complete meal, from appetizer to dessert.
Pale, translucent ruby.
Owner of a varied palette of aromas, it gathers flowers, spices, smoky and wet earth tones.
On the palate, its elegance presents some slight astringency.
Fluid, agile and fresh, it finishes with a medium, lazy and somewhat dry aftertaste.
It will go well with a sauté of fresh and dried mushrooms as well as a poultry liver terrine.
As it falls into the glass, brilliant light red hues emerge.
This great Argentine classic of the Burgundy variety delivers complexity and finesse in equal parts: there are the warm aromatic precursors of aromas and flavors. “forest”.light aromas of stewed fruit intermingled with light toast.With a very consistent entry on the palate, it unfolds with amplitude, and the finish leaves a lingering tactile sensation of fine dryness.
Poultry, fish such as light and red tuna and trout will be an ideal match for Pinot.
Brie and Camembert cheeses or a mushroom soup with portobellos, mushrooms and girolles will also harmonize very well.
Rutini Antología LXI (61) Crystalline and limpid, its color dazzles.
This is this remarkable red made with clusters from the El Cepillo vineyard and aged in French oak (50% new, not toasted; 50% in 2nd and 3rd use barrels) for 14 months.
The aromatic elegance is surprising: floral hints, ethereal smoked notes, subtle fruit.
As soon as it enters the mouth it is docile, soft and delicate.
Some of the best alliances of this exceptional Pinot will be with pâtés and country terrines, tuna puff pastry and mushroom and black truffle risotto.
