PRIMA Notes: This reminds one that Pinot Nero is, at its core, a red mutation of a white grape, hence its aromatic complexity, alluring texture and food-friendly acidity. But, with the taste of the bottle we had last night still lingering this morning, I also want to mention that while it is a thoroughly elegant and charming Pinot Noir, the just-arrived 2019 is no shrinking violet as far as concentration and persistence goes. There’s heft as well as grace. This will be the kind of wine that loves your good cooking! Back in Italy we had it with crazy-good beet dumplings and stewed local chicken, but it’ll be perfect with grilled and roasted poultry, anything with wild mushrooms and, last night, we had it with a sausage and vegetable pasta made with lots of grated fresh tomatoes. And when you open a bottle, make sure you raise a glass to Franz; the Pinot Noir Master of the Alto Adige taken from us far too young.