- New product

Colour: ruby red
Aromas: delicate red fruits and berries with floral nuances of rose, jasmine and violet
Taste: soft with velvety tannins, good acidity that makes it fresh
Serving temperature: 16°-17°C Ageing potential: 5 - 15 years
Recommended pairings: semi-matured cheeses, full-bodied first courses with veal, venison or wild boar ragout, roast white meats
Grape variety: pinot noir 100%
Average annual production: 3000 bottles
Grape yield per hectare: 70 quintals
Exposure, altitude: east, 400m asl
Soil conformation: clay marl and limestone
Average age and planting system: 6 years, guyot Harvest period: end of August
VINEYARD CONDUCT Eco-sustainable, with inter-row grassing and copper and sulphur treatments as required. The grapes are harvested in 20kg baskets at the end of August, with manual selection on the plant.
VINIFICATION AND REFINING The stalks are removed when the grapes are crushed and the must is left to ferment with 10% whole berries for about 2 weeks at a controlled temperature (25°-26°C). After malolactic fermentation the wine matures for 12 months in large Slavonian oak casks. No filtration or clarification.