Red Pinot Nero OP DOC wine.
AREA OF PRODUCTION
YIELD PER HECTARE
60 quintals per hectare.
The grapes are harvested in crates at the end of September. After which crushing and de-stemming takes place. The must obtained is fermented in stainless steel tanks with automatic pumping over where the grapes are macerated with the skins for 12 to 14 days at a temperature of about 26/28°C.
Light ruby red.
Delicate and fine with fruity hints of black currants, spicy.
Great harmony, smooth, of a good structure and persistence.
18° – 20°C.
IT IS WELL COMBINED WITH
All meats in general especially game fowl.