Pinot Noir comes from grapes selected and harvested by hand at different times, respecting the maturation times of each plot. Generally, the harvest of these grapes takes place between the end of September and the first half of October. After pressing and destemming of the grapes, the must is placed with the skins in wooden vats and pumping over is done for at least 3-4 days in order to extract the color well. Only afterwards are added yeasts suitable for red wines, and at the end of fermentation everything is left to macerate for another week. Subsequently, the draining and pressing is done, which is combined only in a small part, choosing the first fractions, the best, while the rest is set aside and consumed as a family wine.
The wine thus obtained remains to mature in barrique for about a year, where the malolactic fermentation also takes place. The mass is then recomposed in a single steel container, and left to refine for another six months, before bottling. Finally, about 20 months will still have to pass in the bottle before the wine is put on sale.
Elegant wine. with hints of wild berries, black cherry, in the mouth we find a mineral wine, balanced in its components with a persistent finish.
Wine capable of aging well.
Tasting it at a temperature of 16 °, combined with game in general, is delicious on a beef fillet with mushrooms.