Productione zone:

Vineyards' average age:
7 years.

Soil features:
Clayey-calcareous soil, situated in middle hill.

Plant breeding method:
High espalier.

Grape varieties:
Pinot nero 100%.

N. of stools per hectare:
3.500.

Grape yeld per hectare:
12.000 Kg.

Wine yeld per 100 kg of grape:
60 litres.

Vintage time:
Beginning of September.

Vinification:
After a lightly contact between peel and must, the must is separated from marcs through a soft pressing. Some selected leavens are added and fermentation takes place at a controlled temperature (20° C.). Alcoholic fermentation lasts about 10-15 days.

Wine refining:
After alcoholic fermentation, wine is separated from its sediments and stored in stainless tanks for 4-5 months. After this period of maturation, wine is filtered and cooled (tartaric stabilization). First of bottling process, another sterilising filtration takes place.