Questo vino
Vineyard and terroir
The wine comes from approximately 1 ha of vineyards at 200–300 m above sea level. The English wine list gives the exposure as north-east, while the Italian version gives south-west. The sedimentary soil contains marine fossils, pebbles and calcareous agglomerations.
The 30-year-old vines are trained to Double Guyot at a density of 4,500 vines per hectare. The approximate yield is 50 quintals per hectare. Viticulture is inspired by biodynamic principles: no herbicides or pesticides are used, while fertility is maintained through biodynamic preparations, shredded pruning material and green manure from grasses and legumes.
Grapes
Pinot Noir from French vine material selected by Luigi Barberani.
Vinification
The grapes are harvested manually in August. Fermentation takes place in stainless steel with indigenous yeasts for 20 days at 25–30 °C. Malolactic fermentation occurs spontaneously with indigenous bacteria.
Tasting profile
Bright ruby red. The intense, balanced bouquet recalls blackberries and ripe fruit. The palate is elegant, harmonious and balanced, with a velvety body.
Serving and pairing
Serve at 16–18 °C. Pair with roasted, grilled or skewered red and white meats, poultry and game.
Vintage notes
The wine is made only in vintages when the required pedoclimatic conditions occur.
Label / history
In 1988, Burgundy enthusiast Luigi Barberani selected French Pinot Noir vines in the belief that the variety could produce a distinguished wine in the estate’s soils. After three decades, the project came to fruition as a wine reserved for suitable years.
