Pinot Nero produced by vines of over 40 years.
Organic fertilization. No chemical fertilizers or herbicides are used.
Limestone-clay with a significant level of sand and loam.
Maceration of the peels for 20 days at temperatures between 22-27° in cement barrels. Malolactic fermentation is naturally stimulated once the pressing occurs.
15 months in 300-liter barrels of French wood.
12 months minimum.
No use of clarifiers or filters.
Alcohol 13,50% vol, 22/50 mg/l total SO2
It has a ruby red color, and very slight aromas of small red berries, leather, pepper and mineral notes, and develops elegantly and deeply across the palate thanks to layered, silky tannins and to the freshness that lingers through the mineral finish. It has a spicy range with a high elegance potential in its expressiveness.