The term ‘Pinot’ indicates a series of different vines that distinguish themselves for their individual characteristics and use, genetically originating from the Pinot Noir vine.

The name ‘Pinot’ is thought to derive from the word ‘pigna’ (pine nut), explaining the modest size of the bunch of grapes and the way the small, closely-packed grapes resemble the ‘scales’ of a pine nut.
Amongst all of the world’s red grape vines, this is considered to be one of the noblest (the only other comparison would probably be the Nebbiolo vine), and yet at the same time it is one of the most difficult to fully understand, putting the oenologist and the everyday man before one of the most complex wine tastings. Pinot Noir originally came from the French region of Bourgogne which is the base for the most important wines of the area (and amongst the most famous in the world). It is also present in the region of Champagne, above all on the Reims mountain, but lately has also began to make its mark outside of Europe, in Oregan and California. There exist two different types in Italy.

The first kind is ideal for producing red wine, which is extremely delicate, and varies from vintage to vintage. Its making is a complex and challenging affair, as a oenologist manages to, on the whole, obtain one good vintage out of five. 

Pinot Noir has a delicate red colour, and is recognized by the typical bouquet of berries (especially gooseberry, but also blackberry and raspberry). It is suitable for ageing in barrique.