Pinot Noir
Although this red wine variety, originating from the French region of Burgundy (Bourgogne), is present in other countries such as Italy, Switzerland, New Zealand, United States, it is not so internationally widespread as other varieties due to the fact that it is difficult to grow and is particularly climate sensitive.
Pinot Noir has just been authorised in Navarre in 2008 and there are only a few experimental vineyards. Its northern character suggests that it should be ideally suited to the cooler zones such as Valdizarbe and Tierra Estella.
The wines obtained with Pinot Noir are delicate, light-coloured, with good acidity and medium bodied. It is generally produced as a monovarietal for young wines and aged wines alike, with the best results achieved in the latter. It is important to know that in the Champagne region the Pinot Noir is used as a "blanc de noirs" - white from reds - to obtain a white wine, used as the base for the famous local sparkling wines.
Agricultural data
Vegetative cycle
- Early bud break, with early flowering and mid-season veraison.
- The ripening period is very short, particularly in warm areas.
Pests and diseases
- Very low resistance to oidium and low resistance to botrytis.
Habitat
- Requires a cool climate for good results.
- This variety has difficulty adapting to certain areas.
Cluster
- Very small, extremely compact clusters, around 153 grams each, and with a very short peduncle.
- Small, compact, cylindrical cluster, normally with a very pronounced wing, and short, thick peduncle.
- Small, violet black berries, fine skin and soft pulp.
- Its compactness makes it highly susceptible to botrytis on ripening.
Yield
- It is considered to have a low yield.
