Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territories of Santa Giuletta and Mornico Losana Altitude: 350m Aspect: east-west Soil: silty clayey chalky Grape variety: 100% Pinot Nero Training system: cordon spur Vine density: 5,500 vines per hectare
Vinification: the grapes are harvested by hand and placed in crates holding 30kg. Cryomaceration followed by a soft pressing of the skins. Débourbage precedes temperature-controlled fermentation. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 24 months on the lees, the wine is disgorged
Sensory profile Appearance: very deep pink with delicate orange hues Nose: red berries such as strawberry, redcurrant, brambleberry and raspberry, with light notes of rose Palate: mid-structured, soft and quaffable
Food pairings: excellent as an aperitif to accompany cheese and charcuterie Serving temperature: 5-6 °C