Appellation: IGT Provincia di Pavia
Grape Variety: 100% Pinot Nero
First vintage: 1995
Vineyard: 4 Ha
Exposure: East/West
Elevation: 180 to 220 mt asl
Gradient: 40% to 70%
Year of planting: 2000, 2008, 2009
Vine density: 5,000 x Ha
Grape yield: 80 qt
Soil composition: Clayey-loamy topsoil intermixed with veins of sand, chalky bedrock
Pruning system: Guyot
Harvest: Manual harvest in small plastic crates
Fermentation protocol: Temperature-controlled alcoholic fermentation in stainless steel vats
Winemaking: 8/10 days maceration on the skins with periodic "délestage". Malolactic fermentation in stainless steel vats.
Elevage: 7 months in stainless steel vats
Alcohol: 13.5% vol*
(* Depending on the year, the analytical values may vary slightly)
Total Acidity: 5.5 g/l
Volatile Acidity: 0.60 g/l
Ph: 3.46
Service temperature: 16°-18°C
Colour: Bright, translucent ruby red with a purple edge
Aromas: Crisp and radiant floral notes with a mix of roses and violets, white pepper, red currant and pomegranade
Taste: Savory, juicy texture with a medium body, the classic Pinot Noir red fruits are evident on the mid palate, the finish is quite long with well integrated tannis
Food pairing: Charcuterie, ham and other cold meats. Patés and terrines. Classic French dishes with light creamy sauces such as rabbit or kidneys with a mustard sauce. Roast chicken, pigeon and lamb chops.