Grape: Pinot Noir (100%)
Training system: Guyot
Vines per hectare: 3.500
Vineyards orientation: south

The grapes, harvested by hand in the vineyards surrounding the winery, are destemmed and crushed. The must ferments in contact with the skins at a controlled temperature for a period of time different from year to year. We use selected yeasts to start the alcoholic fermentation. The skins are then removed. Noble tannins are added to enhance the body and the elegance of the wine. Once the fermentation is completed, the wine is cooled down to a low temperature and is clarified. The wine is then filtered, stabilized and bottled.

Tasting notes

Sight: brilliant ruby red color with amaranth highlights.
Nose: elegant, intense, fragrant nose with notes of Marasca cherry and blackcurrant.
Palate: well-balanced with a medium body and a long finish.
Suggested pairings: it pairs well with meat and game dishes, and aged cheese.
Service temperature: 16-18 °C

Alcohol: 13% (the alcohol content may vary slightly from one vintage to another).