TERROIR, THE GROUND, VINEYARD WORK AND THE HARVEST
Ground: Sandy-Limy-Clayey. Grapes variety: 100% Pinot Nero. Extent of the vineyard: At the present time, 3500 mq, natural agriculture dictates used. Vine training method: Guyot. Planting system per Ha: 5.500. Average vineyard age: 9 years. Yield per Ha: 80-90ql. Harvest method: 100% hand-picking.
IN THE CELLAR
Vinification and ageing: de-stemming pigeage, maceration and fermentation on the grape skins for 10 days, soft pressing and separate grape vinification with vertical power press. After fermentation, ageing in French oak barrel for 16 months. Total anhydride sulphorouse: 60 mg/lt. Bottles production: 1.378/ 75 cl.
COLOR: Ruby red wine, light coloured. SCENT: Intense aroma notes, olfactory nuances emerge little by little: rose flower fragrance, raspberry, currant, wild strawberry, spicy with a light scent of sandalwood and smoked flavour, because of ageing in wooden barrique barrel. TASTE: soft sensation , warm and persistent, fair balanced, with a good freshness perception in every sip.
Perfect for every moment of the meal, white meat dishes (rabbit in ligurian style, chicken casserole, pigeon) or red meat dishes (veal in Cima Genovese, cold veal in tuna sauce, roasty veal), medium hard cheeses, fish dishes (fish soup, filled mussles in tomato sauce, braised dried cod, stewed curled octopus)