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Pinot Nero 2018 - Elena Walch
Elena Walch

PINOT NERO 2018 - ELENA WALCH

RED
  Italy / Alto Adige
€22.60
19.30
€19.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

Italy's Pinot Noir!

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Why do we love it?

Juicy, stylish, and fruity, it is the red wine you want to accompany with romantic dinners and summer evenings! We love it because it has fine tannins, juicy fruit, and alcohol as much as needed. Also, with eyes closed, you can tell that it's Pinot Noir, and for all we know, that's what it is all about!

Elena Walch's winery, in Alto Adige, with a long history in winemaking, is one of the region's top wineries, with an insight into perfection and finesse. Pinot Nero is a striking example of Elena's vision, a wine that designates its origin and its variety. And now time for some geek info. After vinification, part of it comes in French oak barrels to ripen while the rest remains in the tank. The combination gives very nice, juicy fruit but also a touch of vanilla and caramel that you will love!

If you are looking for a red wine for fish or for a red wine that is magnificent on its own, you just found it!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has pale ruby color in the glass.

Elegant nose with the aromas of red fruit like cherry, strawberry, and framboise jam. Spicy notes of cinnamon, star anise and rosemary complement the aromatic bouquet.

On the palate it has a moderate to light body with juicy cherry, ripe strawberry, framboise, cinnamon, and green tea notes. Delightful aftertaste that lasts!

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 12,5 %
Origin Italy, Alto Adige
Variety Pinot Nero
Aromas cherry, strawberry, framboise jam, cinnamon, star anise, rosemary
Bottle Size 750 ml
Barrique 6 months
Serving temperature 14°C
Aging 4 years
Closure Cork
Organic No

PINOT NERO 2018 - ELENA WALCH

PAIR IT

with spaghetti with red sauce, pizza, cold cuts.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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