I nostri vini

Pinot Nero

THE TERRAIN

Marls and sandstones of Eocene origin, called “ponca” in Italian, stratified under the seas over millennia and today give our wines a unique flavour and minerality typical of Collio.

GRAPE VARIETIES

Pinot Nero

DENOMINATION

DOC Collio

TRAINING SYSTEM

The training system is French Guyot, with a planting density of 5,500 plants per hectare.

TIME OF HARVEST

First half of September

VINIFICATION

Harvested and selected at peak phenolic and sugar maturation, the grapes are gently destemmed then crushed. This is followed by alcoholic fermentation and maceration of the grapes at a controlled temperature in stainless steel containers for about 15–20 days. After racking, there follows a long period of maturation and refinement where malolactic fermentation takes place and during which the often significant and lush tannins are pleasantly softened. After bottling, the wine rests for further ageing in the bottle before release.

COLOUR

Soft ruby red in colour.

THE TASTING

Pinot Noir, a “white amongst reds”, is very elegant with intense layered notes of fruit, raspberries and berries, always accompanied by more spiced notes of pepper.
On the palate, it is elegant and fine, characterised by its enveloping tannins, with a great correspondence between the nose, to be truly harmonious.

SERVING TEMPERATURE

15–16° C
Data Sheet

PAIRINGS

Excellent as a pre-dinner drink but particularly suited to pairings with white meat dishes, game like pheasant and duck, mature cheese and fatty fish like eel.