The grape and the vineyard
The vineyard is located in the municipality of Otricoli at an altitude of 180 metres above the sea level, north-est south- ovest, it has a loam soil.
The vinification
Grapes are immediately transported in the cellar and working, fermentation takes place in steel for the first 7 days, then it finishes in barriques. Malolactic fermentation is done in barrels the following spring., after that there is another wood aging on the less for 8 months. After the bottling, this wine faces a period of aging in bottle for 12 months.
The wine
The color of the wine is bright garnet red, on the nose is spiced with delicate aromas of cinnamon, vanilla and red fruits. It tastes soft with a good acidic spine, tannins are silky and very bright, all this suggests a great evolution staying in the bottle.
Technical sheets
Grape: Pinot Nero 100%
Production area: location Montini (Narni, Terni)
Soil: medium-texture
Vineyard altitude: 180 metri s.l.m.
Farming system: Guyot
Density of vines: 5.400 per Ha
Production per hectare: 60 q.li
Yield of grapes into wine: 60%
Harvest time: first half of September
Alcoholic fermentation: before in inox steel and then in barrique
Malolactic fermentation: fully carried out in barriques 
Aging: in Franch barrique of 225 litres for 16 months, then 8 months in bottle
Alcohol: 14.5% vol* 
(* Depending on the year, the analytical values may vary slightly)
Total acidity: 5,3 g/l
pH: 3,82
Dry extract: 28,3 g/l
Stopper: traditional and natural cork