A careful blend of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot, Il Pino di Biserno is the second wine of the Biserno estate.
The first vintage released was the 2004 and with every successive vintage the wine has improved dramatically. The 2006 vintage is the best expression to date of this extraordinary wine, which amply demonstrates the significant characteristics of the estate. The 2007 and 2008 vintages promise to continue advancing the reputation of Il Pino di Biserno, which will age well for at least eight to twelve years but, as with all our Biserno wines, Il Pino has extraordinary early drinkability. Il Pino can be enjoyed with roast meats, particularly beef, whether it be filet de sirloin or Tuscan T-Bone.
|The nose is
intense with cherries, blueberries, chocolate and spicy oak. On the palate there is a
good ripe fruit and spicy flavors supported by silky tannins. Concentrated yet elegant,
with a medium to long finish.
| 0 points
The 2007 Il Pino di Biserno bursts onto the palate with waves of mocha, espresso, sweet herbs and plums. It is a fat, opulent wine that stands quite in contrast to the cooler, introspective 2008. There is an openness and generosity that is especially rewarding for a wine meant to be enjoyed on the young side. This is an exceptional effort from Tenuta di Biserno. Il Pino di Biserno is the estate’s second wine. In 2007 the blend was 35% Cabernet Franc, 35% Cabernet Sauvignon, 20% Merlot and 10% Petit Verdot. The malo was done in equal parts oak and stainless steel and the wine was subsequently aged in French oak (65%) and stainless steel (35%). Anticipated maturity: 2011-2021. ”
|35% Cabernet Franc/35%Cabernet Sauvignon/20% Merlot/10% Petit Verdot). The
fruit for Il Pino is grown in two vineyard parcels surrounding the estate. The upper area
is noted for its Bolgheri conglomerate soil, which is well drained and ideal for growing
Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The lower area consists of
mainly clay soil ideal for growing Merlot. Grapes were sorted, destemmed and gently
crushed. Fermentation took place in stainless steel tanks for three-four weeks.
Malolactic fermentation was divided evenly between French oak barrels and
stainless-steel tanks. Sixty-five percent of the wine was aged for 12 months in new
and 1-year-old French oak barrels, with the remaining 35 percent aged in stainlesssteel
tanks. The wine was aged for six months in bottle prior to release.