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PINOT NERO Colour Bouquet Taste Consumption |
| Vines 100% Pinot Nero. The rooted cuttings used are derived from the careful selection of shoots taken from old vines. Due to this method, the new plants produce grapes characterized by the vigorous expressivity of the vine, while continuing to respect and maintain unaltered the historic patrimony of our winery’s vines. Terrain 2 hectares of pebbly, limestone-rich soil, at an altitude of 300 metres above sea-level, in San Biagio di Casteggio. The planting was carried out in soil which had been left fallow for several years to permit the natural re-balancing of its organic components. Cultivation Cultivation is implemented with no trace whatever of antibotritics or synthetic products and soil treatment is restricted to the indispensable. During the planting of the new seedlings 'attinomiceti', natural funguses were employed to protect the young roots from disease. The Guyot cultivation method is used to guarantee maximum qualitative uniformity. Every year, in July, the bunches are thinned. The yield per hectare amounts to 500 kilos of grapes, from an average 5000 stems. Harvest Harvesting is carried out entirely by hand, together with meticulous sorting of the bunches. During the picking phase, dry ice is used to protect the grapes from oxidisation and to avoid temperature upswings. |
Vinification The grapes are de-stalked only to avoid, as far as possible, breaking the berry, which would lead to an immediate reduction of its aromatic potential. When the musted grapes have rested for 2 days at 15°C they are then macerated with light re-mixings for 8 days at a temperature never exceeding 25°C. Refining Once the malolactic fermentation has taken place, the wine is refined for 18 months in 'panache-type' barriques (a blend of French bay-oak woods from three different forests, air-aged for 36 months). It then rests in stainless steel vats for a further 6 months. Bottling Maximum, anti-oxygen protection is ensured during the bottling phase. After a final, rigorous, quality control, and at least 12 months after bottling, the wine is placed on sale. Storage Storage takes place in a specifically appointed warehouse, air-conditioned at a constant temperature of 15°C. |
| Red Wines Grands Crus :: Bohemi – Red d.o.c. :: Cirgà – Red d.o.c. :: Pinot Noir – Pinot Nero d.o.c. |
Native Reds :: Rubiosa – Bonarda d.o.c. :: Garboso – Barbera i.g.t. :: Villa Rajna – Red i.g.t. |
Vintage Whites :: Levriere – Pinot Grigio d.o.c. :: Landò – Riesling Renano d.o.c. |
Dated Sparkling Wines :: Cuvée Bussolera – Extra-Brut Pinot Nero d.o.c. :: Peu Moussant – Brut Riesling |