Vineyard and winemaking
Della Quercia is made from organically grown Pinot Nero in the Oltrepò Pavese hills of Lombardy. South- and south-east-facing vines at around 250 metres are rooted in chalk, clay and silt, a combination that encourages aromatic fruit, fresh acidity and a fine mineral structure.
The hand-harvested grapes spend eight to ten days macerating on their skins before malolactic fermentation in stainless steel. Around 75% of the wine remains in tank, while 25% matures for six months in second- and third-use French oak, adding discreet complexity without covering the fruit.
Tasting notes
Appearance
Clear ruby-red with a translucent garnet edge.
Nose
Wild plum, blackberry and red cherry are joined by violet, dried herbs and a subtle note of sweet spice.
Palate
Medium-bodied and composed, with ripe bramble fruit balanced by lively acidity and fine, lightly grippy tannins. Used oak contributes a gentle savoury warmth, while the finish is long, earthy and peppered with red fruit.
Food pairing
A versatile match for pheasant with bacon, porcini tagliatelle, pork loin with sage, or Taleggio and walnut crostini. Serve lightly cool at around 15–16°C to keep the Pinot Nero's fragrance and freshness in focus.
Background story
Castel del Lupo works in the Oltrepò Pavese, a hilly zone south of Milan with a longstanding affinity for Pinot Nero. The combination of altitude, calcareous soils and continental conditions gives the variety a distinctly northern Italian expression.
Della Quercia reflects a measured approach to both farming and élevage: organic vineyards, hand picking and only a modest proportion of used oak. The 2019 places perfume and savoury nuance ahead of weight, making it especially suited to food.
