Pinot Nero (100%), from estate vineyards in Ragnoli, Quindicipiò and Gaspa, all planted at high density (10,000 plants/hectare).
middle ten days in August 2011.
9,000 kg of grapes per hectare, with an average must yield of 40%, equivalent to 4,800 bottles per hectare.
gentle, gradual pressing of clusters and fractioning of must to be used for Pinot Nero macerated off the skins; cold pre-maceration for about 24 hours, followed by soft pressing for the Pinot Nero for rosé maceration. Alcoholic fermentation of must in steel vats and maturation sur lie for 6 months. A small amount of the Pinot Nero undergoes secondary maceration on the skins for about 7 days.
assemblage of the cuvée in the spring following harvest, using only wines of that vintage. Bottle fermentation and maturation sur lie for a minimum of 5 years, followed by 6 months resting after disgorgement.
APPEARANCE: plentiful creamy mousse with a fine, lingering cordon; subtle, refined perlage.
COLOUR: pink buttercup veined with powder pink.
BOUQUET: layered fragrant notes, especially redcurrant jam, woven with delicate hints of citrus fruit, infused with complex minerality.
PALATE: great palate structure with crisp acidity. Mouthfeel is underpinned by pleasing tannins.
PAIRINGS: a vintage to be enjoyed with all courses of the meal, a pleasing companion for flavoursome appetizers and mains of fish, white meat, and medium-mature cheese.
ABV 12.5%; residual sugar
Total acidity 7.5 g/l; pH 3.15.
FIRST VINTAGE PRODUCED