About this wine
Vineyard and terroir
The Pinot Nero grapes grow in Friuli-Venezia Giulia, on soils composed of clay, gravel and sand along the Isonzo River.
Vinification
The grapes are harvested in August, then destemmed, crushed and pressed. Fermentation takes place at 16 °C. After filtration, sugar and selected yeasts are added to the base wine, which undergoes a slow second fermentation in an autoclave at a controlled 16–18 °C. When the pressure reaches 5 bar, the wine is chilled, filtered and bottled.
