The Pinot Noir grapes are harvested during the second ten days of September. They are then crushed and placed in temperature-controlled germ-free fermenting vats for alcoholic maceration to take place by means of selected varietal yeasts with the aim of extracting colouring substances and varietal aromas. After this stage, which lasts 10-15 days, the lees are drawn off the Pinot Noir, which is then racked and placed in steel containers where the refining process occurs. Before bottling the wine is clarified in order to be softened.
Dark, ruby-red wine which acquires garnet nuances if left to rest. The elegant bouquet reveals notes of blueberry and wild blackberry, while on the palate it releases pleasantly soft, floral sensations, enhanced by a hint of talc and offset by a mildly tannic aftertaste. Medium backbone and texture.
FOOD AND WINE PAIRING
Excellent accompaniment to boiled meats and cold cuts, especially spiced lard. Soups made with legumes bring out the very best in this intense wine.
ALCOHOL CONTENT % VOL