TECHNICAL PROFILE
Vinification: the wine making process starts with direct pressing of the grapes and immediate separation of the must
from the skins, followed by static clarification and fermentation at a controlled temperature (18° C).
Ageing: the wine is then ready for the secondary fermentation in tank, according to the long “Charmat” method, with at
least six months contact with the yeasts. The result is a wine rich in structure full of aromatic notes, typical of Pinot noir
grapes
TASTING NOTES
The wine is light straw-yellow color with light green hints. The bouquet is rich of appealing nuances of acacia and
hawthorn, honey, ripe apple and of course bread crust. A silky, very fine perlage contributes to the persistent aromatic
notes and taste
PAIRINGS
Excellent as an aperitif, it has a structure that makes it a fine match throughout a meal.
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