Pinot noir is an old red wine grape variety that is well suited to the terroir of the Black Sea. A genetic relative of Pinot Gris. The moderate-continental climate, strongly influenced by the proximity of the Black Sea, with the characteristic breeze circulation, the relatively dry summer and the long and warm autumn, influence the development of specific characteristics of the variety in this region, making it suitable for PDO and PGI registration.

Pinot noir is an early ripening variety: the grapes ripen at the end of August. The vines develop best when planted in cooler areas on slopes with humus-carbonate and calcareous soils. The vines are resistant to low temperatures. Pinot Noir is one of the few red varieties that ripens early enough to thrive even in the coldest climates. The vines have medium growth, good fertility and medium yield. Moderately resistant to blight and oidium, weakly resistant to gray rot.

The bunch is small to medium (66-120 years), cylindrical, compact. The grains are small (1.3 g), spherical, deformed, blue-black, with abundant wax coating. The skin is thin and tough. The meat is juicy, tender, with a harmonious taste. The juice is colorless. The sugar content in the must is 21.4 g/100 ml, the acidity 7.7 g/l.

Depending on the place of cultivation, grapes are used to obtain high-quality red wines. The wines of this noble variety are distinguished by a medium-intense to intense color and aromas of cherry and sour cherry, mushrooms and forest noise. Along with the Chardonnay and Pinot Gris varieties, it is included in the composition of high-quality sparkling wines.

Pinot Noir pairs very well with lamb dishes. This aromatic wine is also suitable to be served with wild fowl meat. Pinot Noir is perfect with duck meat - it is considered to be one of the best wines to serve with duck. Pinot Noir goes equally well with roast meat, stewed meat and meat dishes with vegetables. It is a good combination of this magnificent wine with dishes from the eastern cuisine, but without using excessively strong spices. Salmon and tuna are perfect to pair with Pinot Noir. From this combination, the fish becomes even tastier, and the wine - with a richer taste and aroma. Rabbit meat dishes are combined very successfully with this aromatic wine. Pinot Noir is suitable for combining with different types of game dishes. The combination of Pinot Noir with fresh cherries is also a classic.

The "Sea and Wine" project aims to raise awareness about the benefits of PDO and PGI registration, thereby increasing the competitiveness of wines from the Black Sea region.

More information can be found on the official website: www.sea-and-wine.com