Type of wine: still
Colour: red
Region: Piedmont
Grape Variety: Pinot nero
Oenologist: Lorenzo Quinterno
Vinification: Grapes are assiduously handpicked, pressed, and cold-macerated at about 10°C for approximately 24 hours. Fermentation follows with a progressive rise in temperature up to 25°C. Extraction of colour continues for about 10 days, after which the wine is racked and primary fermentation, less the pomace, is complete. Malolactic fermentation stabilises the wine in microbiological terms as the wine continues its elevage on fine lees. Bottling takes place with the arrival of the following summer.
Tasting notes: the type of vinification favours fragrance and the cultivar's typical fruit notes; small red fruit and suggestions of violet waft from the glass. Dry with correct tannins, on the palate our Pinot Nero has a long finish with symmetrical alcohol and acidity providing a velvety texture.
Pairings: ideal for quick snacks, light dishes and fish.