About this wine
Vineyard and terroir
The grapes come from 2.5 ha of vineyards near the commune of Saint-Christophe, at 600–800 m above sea level. Cow manure is used as fertilizer, and vine protection is limited to copper and phosphates.
Vinification
Harvest takes place in October. Thirty per cent of the grapes are destemmed; the remaining 70% are vinified as whole bunches. Maceration lasts 12 days at 28–30 °C, with the cap punched down three times daily. Fermentation is carried out entirely by natural yeasts.
Ageing
The wine matures for eight months in 3,000 L oak barrels. It is bottled in May and June, followed by a further three months of rest in the cellar.
Tasting profile
Refined in style.
Label / history
Pinot Nero arrived in Valle d’Aosta when the area that is now part of Italy belonged to Burgundy.
