Grape: 100% Pinot Noir
Yield: 70 – 80 hl/ha or 3 tons/acre
Fermentation: 10 days on the skins
Vinification: The grapes are left to macerate on the skins for 10-15 days. At the end of the fermentation process, the yeasts are stirred weekly until January.
Ideal food pairings: A very versatile wine, it accompanies pasta dishes, risottos and stews as well as braised meats perfectly. It also compliments grilled beef and pork, vegetables and fish such as salmon, tuna or trout.
Serving temperature: 16°-18° C
Tasting notes: It is characterized by a ruby red color with garnet reflections. The nose offers predominant of hints of red fruit, particularly cherry, with a lingering spiciness.
In the mouth, tannins and acidity are well balanced with notes of spice and cocoa..