- Tasting notes
Ruby red in color; seductive aromas of cherry, raspberries, red fruits, combined with fine spicy notes and discreet roasted notes. On the palate is powerful and complex with gripping tannins and an elegant finish.
Cellaring potential: 10-15 years.
- Food Combination
Try it with roast duck with hoi sin, baked salmon in a crust of soy sauce, mignon fillet with a balsamic glaze, roast lamb with mint sauce.
Serve cool: 16° C.
- Grape Variety Pinot Nero from guyot trellised vines of between 15-35 years of age.
Vineyards located at an altitude of approximately 400 metres a.s.l. The major part of the grapes come from morainal soils made with porphyry and Dolomites rock. Another part comes from gravelly, clay and calcareous soils.
- Yielding 42 hl/ha
- Wine Making
The estate-grown grapes are destemmed, crushed and partially cold macerated before fermenting in wooden casks at a controlled temperature of 25-28°C for approximately 3 weeks. A regular remontage is carried out. The wine is then transferred partly to new, partly to used oak barriques for malolactic fermentation and a 16 months' ageing.
- Analytical Data Alcohol: 13,5% Vol
Total acidity: 5,4 g/l
Residual sugar: 2,5 g/l