About this wine
Vinification
The grapes are harvested by hand in the second half of September. After destemming, they are gently pressed in a pneumatic press and remain in contact with the skins for several hours at low temperature. Fermentation takes place in stainless-steel tanks at 18–20 °C. Secondary fermentation follows under the same conditions, using traditional Italian methods.
Tasting profile
The aroma recalls summer raspberries warmed by the sun. Pinot Nero adds complexity and elegance.
