Orange-pink, slightly desaturated.
Consistent yet subtle, fine and persistent foam.
Of small red and black ripe berries (raspberry, blackberry, wild cherry and sour cherry), of slightly unripe red apple and quince, flowery with spicy and agrumated notes, notably candied orange peel, with a light scent of almond.
Of fine structure, and with a right balance between acidity and body, delicate and persistent, with a good mineral level. The aftertaste enhances the red berries perception, and possess a pleasant scent of vanilla and tobacco.
Beef and goose salami, pasta (traditional cuisine), and pasta with lake fish (tench, carp) on red sauce, clams and mussel soutè, light fish soup, small birds'game.
Grapes: Pinot nero 100%
Winemaking: Gentle pressing, fermentation in temperature - controlled stainless steel tanks
Ageing: 6 months in stainless steel
Fining: 36 months on lees
Service temperature: 8 - 10°C
Type of ground: Morainic
Training system: Guyot
Plants per hectare: 6250
Production per hectare: 90 quintals
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