Appellation: Veneto I.G.T.

Grape variety: 100% Pinot nero

Production zone: vines from Basalghelle, Fontanelle, Vallonto, Monastier e San Polo, clayey and mixed soil of alluvial origin, guyot training system, 4.000/5.000 vines per hectare, yield 115
q/ha

Harvest: beginning of September, hand-picked grapes

Vinification: after crushing and destemming, it follows 4 days cold pre-fermentative maceration. Then 6/8 day of traditional one. Alcoholic and malolactic fermentation occur under controlled temperature of 20° C. 6 months cement vats ageing plus 3 months of bottle one 

Color: intense ruby red

Nose: fine and elegant bouquet, with small red berries aroma, roses and citrus scents

Taste: perfect mirroring with nose, where spicy note comes out. Fresh savory and large body make a harmonious and long wine 

Food pairing: roasted white meat, game, soft and mold cheese with jam and honey. Venetian tradition: “sopa coada” or gnocchi with Bolognese sauce

Alcoholic content: 12% vol.

Serving temperature: ideal at 16/18° C, in carré stems. We suggest to slowly lead the wine at temperature, taking the bottle off from storage place the day before tasting