Nose
Elegant nose of red fruits
Palate
Soft, inviting on the palate with a sophisticated
and persistent aftertaste.
Winemaking
Red wine method with maceration with the skins at an initial temperature of 12 - 13 °C which is gradually increased as fermentation progresses to reach 25 - 27 °C at the end of fermentation. The low starting temperature ensures extraction of the compounds which
give Pinot Nero its characteristic colour and the grapes’ tannins stabilize these pigments.
Aging
When fermentation is complete, the young wine is racked into 30 hl wooden casks where it is aged for between 4 and 6 months.
Appearance
Classic ruby red color
Food Pairing
Rice and pasta dishes featuring speck, red meat mains, mediummature cheeses.
