Manual harvest and selection of the grapes; destemming followed by slow must fermentation at a controlled temperature and gentle agitation of the must in stainless steel tanks; malolactic fermentation and aging in big wooden barrels for 7-10 months.
Ageing
At least 24 months
Color
lively vermilion to ruby red
Scent
Fresh stimulating nose with an aromatic spectrum ranging from blackberry and bilberry to a hint of cherry brandy with notes of licorice and aromas of undergrowth.
Aroma
Floral, Fruity, Mineral, balsamic
Taste
On the palate, this Pinot Noir offers a delightful balance between ripe fruit and a delicate tannin structure which confers elegance on this minerally red wine.
Serving temperature
16°-18° C.
Matching
Cured cheeses, Goat, Kill, Pasta, Roast, Roasted white meat, White meat, White meat stew