Pinot Nero “Alené” (2022) - Lefiole
The name “Alené” comes from the combination of the names of the parents of the winery’s founders, Angela and Enzo, symbolising the family's heritage and passion for viticulture.
Pinot Nero “Alené” (2022) - Lefiole
Type: Red Wine
Area: Italy, Lombardy, Montalto Pavese
Appellation: Oltrepò Pavese Pinot Nero DOC
Grape variety: Pinot Noir
Vintage: 2022
Winery: Lefiole
Alcohol: 13.5
The appellation: Oltrepò Pavese Pinot Nero DOC
Oltrepò Pavese Pinot Nero DOC is one of the most important Italian appellations for the production of Pinot Nero, a complex and noble variety that finds ideal conditions in this part of south-western Lombardy. Oltrepò Pavese is in fact the leading area in Italy for the extent of Pinot Nero planted, with a climate and soils reminiscent of those of Burgundy. Here Pinot Nero gives rise both to elegant, fine reds and to Metodo Classico sparkling bases (Oltrepò Pavese DOCG Metodo Classico). The Oltrepò Pavese Pinot Nero DOC is reserved for still reds, from Pinot Nero grapes vinified as red wine.
Find out more about Oltrepò Pavese Pinot Nero DOCWhat to eat with Pinot Nero “Alené”
Who makes it: Lefiole
Lefiole was born of the initiative of Elisa and Silvia Piaggi, two sisters who grew up in Montalto Pavese and decided to turn the family passion for winegrowing into a business. The name "Lefiole", which in the local dialect means "the girls", is a tribute to their roots and to the bond with their native land. With the help of oenologist Guido Beltrami, the Piaggi sisters have created wines that combine tradition and modernity, expressing the characteristics of the area at their best.
Find out more about LefioleThe vine of Pinot Nero “Alené”
Pinot Noir
Pinot Noir is one of the most fascinating and noble black grape varieties in the world. Famous for its elegance and complexity, this variety is at the heart of some of the most prestigious wines on the globe, particularly the wines of Burgundy and Champagne AOC. Its versatility and its ability to reflect the terroir make it one of the varieties most loved by winemakers and wine lovers alike.
Find out morePinot Nero “Alené”: the Montalto Pavese area
Montalto Pavese
Montalto Pavese is one of the emblematic municipalities of the Oltrepò Pavese, in the province of Pavia, in Lombardy. Set on hills rising above 400 metres in altitude, it enjoys a strategic position between the Apennine ridge and the Po plain, which ensures a breezy climate, marked day-night temperature swings and an excellent aspect for the vineyards. The area is known for the production of Pinot Nero, one of the most important and versatile varieties of the zone, vinified both as a red and as a base for Metodo Classico sparkling wines. Alongside Pinot Nero, Croatina, Barbera, Riesling Renano, Chardonnay and Moscato are grown, giving rise to a broad stylistic range, with fresh, fragrant wines of good structure.
Find out more about Montalto PaveseClimate: Continental
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Pinot Nero “Alené”
Primary aromas: Redcurrant, dog rose
Secondary aromas: Sweet spices, floral notes
Tertiary aromas: Hints of leather and tobacco
Tasting notes: The “Alené” 2022 shows a ruby-red colour with garnet reflections. On the nose it offers intense aromas of redcurrant and dog rose, accompanied by spicy notes. On the palate it is fresh and delicate, with velvety tannins and good structure.
| Sulphites | yes |
| Body | Slender, elegant |
| Acidity | Medium, balanced |
| Tannin | No |
| Sweetness | Dry |
| Finish | Medium, with a fresh, fruity finish |
| Colour | Ruby red with garnet reflections |
| Clarity | Clear |
| Body | Medium |
Winemaking methods used for Pinot Nero “Alené”
Temperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreSkin maceration
Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.
Find out moreAgeing methods used for Pinot Nero “Alené”
In bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials. Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
Find out moreIn stainless steel (1–6 months)
Ageing in stainless steel for 1 to 6 months is a winemaking practice widely used for young, fresh, varietal wines, aimed at preserving the aromatic fragrance and gustatory integrity of the wine immediately after fermentation. This choice allows the wine to be stabilised, to settle naturally and to be ready for drinking within a few months, retaining vitality, tension and precision.
Find out more