About this wine

Vineyard and terroir

The vineyards lie at 350–430 m in the commune of Cellatica, Lombardy. Warm, sunny summer days alternate with cool nights, allowing the grapes to ripen while retaining acidity. On the Campiani hills, underground springs have gradually deposited mineral and organic particles, creating a complex mosaic of predominantly clay soils rich in limestone, minerals and organic matter.

Planting density is 7,000 vines per hectare, and some vines are up to 50 years old. All vineyard work is carried out by hand, with an emphasis on biodynamic farming principles. Low rainfall and a constant warm breeze limit downy mildew, botrytis and other major vine diseases, reducing the need for protective treatments.

Grapes

A small proportion of other red varieties complements the Pinot Nero.

Vinification

The grapes are harvested by hand in the first half of August, then slowly pressed. The must is allowed to settle before spontaneous fermentation with native yeasts. Malolactic fermentation is prevented.

Secondary fermentation takes place in the bottle with added grape sugar and lasts 45 months. After disgorgement, the bottles are topped up solely with wine from other bottles in the same batch; neither sugar nor dosage liqueur is added.