About This Wine

The grapes used for this Pinot Noir come from three vineyards situated between 380 and 530 meters in elevation. The terroir varies from morainic deposits on volcanic porphyry in Trentino Alta Adige to west-facing, calcareous loamy soils on the eastern slopes of Bassa Atesina. Hand-harvested and gently handled, the must undergoes fermentation in steel tanks for 18 to 20 days. Following malolactic fermentation, the wine matures for 12 months in large oak barrels (50 hl) and then an additional six months in bottle. Its ruby red hue accompanies vibrant aromas of sweet and sour cherries and raspberries, supported by lively acidity and a juicy, velvety finish. This wine pairs beautifully with Italian first courses and diverse meat dishes.