About this wine
Vineyard and terroir
The grapes grow in the winery’s vineyards in the Treviso region, on clay soils.
Vinification
The grapes are harvested by hand in the second half of September and gently pressed. Pinot Nero receives a short skin maceration. Fermentation takes place in temperature-controlled stainless-steel tanks, followed by a 60-day secondary fermentation using the Charmat method.
Serving and pairing
Suitable as an aperitif at the start of a meal, or with appetizers, desserts, fruit salads and seafood pasta.
