- Tasting notes
Medium-intense garnet; red colour a seductive bouquet of cherry, damsons, red fruits and cinnamon; medium-rich on the palate, supple and luscious with flavours of black and red berries, velvety tannins and discreet hints of oak spice.
Cellaring potential: 6 – 8 years.
- Food Combination
Delicately flavoured starters, charcuterie veal escallops in ginger sauce, roast partridge, seared duck with plum glaze, and meaty fish.
Serve cool: 16° C.
- Grape Variety Pinot Nero from 15-20 year-old, vertical espalier-trained vines.
Vineyards at an altitude of 350 – 450 metres a.s.l.; soils are volcanic with an overlay of morainal deposits. The climate is cool with striking differences between day and night time temperatures.
- Yielding 52 hl/ha
- Wine Making
The grapes are destemmed, softly pressed and briefly cold-macerated; the fermentation occurs at a constantly controlled temperature of 25° C for 14 days. The young wine then refines into casks – 2/3 in large 35 hl casks and 1/3 in barriques – where it goes through malolactic fermentation and remains for 12 months before bottling. The wine ages in bottle for further 12 months before release.
- Analytical Data Alcohol: 14% Vol
Total acidity: 5,1 g/l
Residual sugar: 2,5 g/l