Frank, robust, enhanced by salt and acid balance that enhances its personality. Remembers fully the grapes of its origin.
intense, fruity, with a hint of yeastiness
Suggestions for serving
Ideal as an aperitif wine. Perfect with fish.
The best serving temperature is
Manual harvest is carried out in shallow boxes, the grapes are crushed and the juice remains on the skin in cold maceration for about 18-24 hours to favour the extraction of colour and the most noble aromatic precursors of Pinot Noir. Then there is a soft pressing, the fermentation and a long period of the base wine on the yeasts. It is stored in steel tanks and then bottled the following spring with selected added yeasts.
After a period of aging of at least 24 months the manual remuage is performed followed by the disgorgement and the subsequent packaging.
Pinot Noir grafted on Kober 5BB. Vineyard layout: 2,2 m x 0,8 m. Vine trellising: guyot.
5.000 vines per 2,5 acres
Short pruning; organic fertilizer in alternate years; in-row cover cropping; drip irrigation as needed. Organic cultivation with ICEA certification.
No more than 8.000 kg every 2,5 acres
12,80 % Vol
pin-point, log-lingering bubbles