About this wine
Vinification
The Pinot Nero grapes undergo a short maceration to develop a pink hue with orange highlights. After gentle pressing, the must ferments at 10 °C. A 40-day secondary fermentation follows, using the Marinotti method.
Ageing
The wine rests for a further three months under controlled-temperature conditions in Gancia’s cellars.
Tasting profile
Light pink in colour, with orange highlights.
Label / history
Gancia launched the Pinot di Pinot range in 1980, conceived as a range of light, airy aperitifs.
