Appellation: Oltrepò Pavese Doc
Grape Variety: 100% Pinot Nero
First vintage: 1985
Vineyard: 3 Ha
Exposure: North/North West/West
Elevation: 180 to 220 mt asl
Gradient: 40% to 70%
Year of planting: 1988, 2000
Vine density: 6,000
Grape yield: 45 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 statinless steel vats
Winemaking: Pre-fermentative cold soaking for up to 5 days. Then, themaceration on the skins last for two to three weeks depending on the harvest quality. Frequent “pigéages” et “rémontages”
Elevage: Malolactic fermentation and maturation in traditional Burgundy “pièces” (228 lt capacity, 30% new oak) for 12 months
Alcohol: 13.5% vol*
(* Depending on the year, the analytical values may vary slightly)
Total Acidity: 13.20 g/l
Volatile Acidity: 0.56 g/l
Ph: 3.49
Service temperature: 16°-18° C
Colour: Deep, bright ruby red with a garnet edge.
Aromas: Broad and profound bouquet highlighting the nest Pinot Noirvarietal character: an intricate mix of raspberry, pomegranate, treebark, earth and white pepper. Evolves into curry spice andtart red cherry
Taste: The palate begins with roasted red berries, earthy accents andsome delicate red oral nuances. As the wine evolves, the sweeterred cherry avors dominate. Silky, elegant textural richness thatlingers, leading to gently fading nish. Its lovely textures, supple tannins, juicy acidity, and a lovely length of concentrated fruit area signature of this site. The concentration into the nish gently fades and remains juicy with spice and dark cherry flavors
Food pairing: Tuna steak, grilled salmon let in a wine sauce or classic Frenchrecipes such as Grands escargot de Bourgogne, Pigéon aux lardons et champignons, Poulet de Bresse, etc