TYPE:
Rosso fermo
GRAPE VARIETIES:
Pinot Noir
SOIL:
limestone/marlstone
VINIFICATION:
After a careful selection of the grapes and the crushing of the stems, the must is started to ferment with the skins at a controlled temperature for 10-12 days, during which several pumpings are carried out. At the end of the alcoholic fermentation, the wine is racked off. The wine ages for 12 months in barrique and 12 months in bottle.