Red vinification with maceration on the skins starting at a temperature of 12 - 13 °C and rising gradually during fermentation to 25 - 27 °C. The low temperatures at the beginning of the fermentation process enable extraction of the Pinot Nero’s typical colouring agents and stabilise them with the fruit’s own tannins. After this process, the young wine is racked and placed in 30-hectolitre wooden casks where it ages for 4/6 months.
Typical ruby red appearance with elegant notes of red berry fruit. Soft, tempting palate with a delicate, leisurely aftertaste.
Savoury first courses with speck, second courses based on red meat, medium-aged cheeses.