Two ingredients: time and a single grape variety, Pinot Noir
Variety: Pinot Nero
Altitude: About 500/580 m.a.s.l.
Exposure: South East – South West
Average age of vineyards: 15 years
Soil structure: Medium mixture, sand and stones
Vinificazione
Alcoholic fermentation takes place at low temperature. After pressing, part of the must ferments in 500-litre French oak tonneaux, while the remainder ferments in stainless steel tanks. Following bottling for the prise de mousse, carried out in spring, the wine remains in bottle on the lees for at least 65 months. After this period, disgorgement is carried out without the addition of any liqueur, in order to fully respect the varietal expression and the mineral character of the soil.
Degustazione
The wine shows an intense straw yellow color, crossed by a fine and persistent perlage. On the nose, red fruit notes and hints of aromatic herbs emerge, wrapped in the nuances derived from extended lees ageing. On the palate, freshness is broad and precise, supported by the creaminess of the mousse and the structure provided by the long lees ageing; the finish is long and decisive.