Piemonte DOC Pinot Nero

To produce the Piemonte D.O.C Pinot Nero we use bunches that are small and compact. Grapes are carefully hand-picked towards the end of August.

After we've soft pressed the grapes, the must begins fermentation in contact with the skins using native yeast. The daily pumping-over allows the extraction of colour and tannins to build structure.
Then the alcoholic fermentation in stainless steel continues slowly for a week. What follows is the racking, which consists of the separation of the liquid from the skins. The wine rests at about 20 degrees until the malolactic fermentation is completed.
After some transfers, that are necessary for the clarification of the wine, it's transferred into oak barrels for ageing. The bottling takes place about 12 months later; it rests6 months in the bottle before it's released on the market.
It is only produced in the best years and in small quantities.

COLOUR: ruby red with light purple reflections.
AROMA: red fruit notes, like raspberry. Floral notes like red rose and violet.
TASTE: crisp and juicy. Harmonic and balanced. Persistent aftertaste notes of red fruits and sweet wood.
ALCOHOL CONTENT: 12,5%.

This wine contains sulphites. We ensure the use of sulphites is deliberately well below Demeter and Organic certification standards.

We recommend it with white meat, tasty fish and roasted pork.
But it is a versatile wine and can pair, for instance, with vegetarian cuisine as well.
Best served: between 18° and 20° C.

Bottles should be stored in a cool, dry and dark place, at a temperature between 10 and 18 degrees Celsius.