GRAPES

Pinot Noir (100%), grown in the estate vineyards of Ragnoli, Quindicipiò, and Gaspa, all planted to a high density of 10,00 vines/hectare.

YIELD

7,500 kg of grapes/hectare, with a yield in must of 35%, equivalent to 3,500 bottles/hectare.

VINIFICATION

The whole clusters are pressed gently and slowly, yielding various fractions of must. Some Pinot Noir is given a white-wine fermentation, other lots undergo the rosé process, with a pre-cryomaceration for approx. 24 hours, followed by a gentle pressing. Fermentation is in steel, then the wine matures sur lie for 6 months. A small amount of Pinot Noir is fermented as a red and then macerates 7 days.

MATURATION

In the spring following the harvest, the cuvée is assembled, with 100% of the wine of that harvest. The final blend re-ferments in the final bottle and matures sur lie a minimum of 5 years, followed by a further 6 months’ bottle- ageing after disgorging.

STYLE

Zero dosage.

SIZES AVAILABLE

Standard bottle 750 ml.

SENSORY CHARACTERISTICS: APPEARANCE

Abundant, creamy mousse; sinuous, slender bead; and subtle, long-lingering crown at the rim.

SENSORY CHARACTERISTICS: COLOUR

Peach-blossom pink, shot through with coral.

SENSORY CHARACTERISTICS: BOUQUET

Intensely fragrant and rich, offering notes of cranberry melded with delicate citrussy impressions against a complex background of tangy mineral.

SENSORY CHARACTERISTICS: PALATE

The mouth exhibits a magisterial balance between a velvety smoothness, fruit of a lengthy sur lie maturation, the vibrant acidity and minerality of the Pinot Noir fermented as a white, and the stylish tannic suite of the macerated Pinot Noir.

PAIRINGS

This vintage-dated Millesimato is perfect throughout a meal, but it partners deliciously with flavour-rich, pork-based aperitifs, hearty meats in general, and aged cheeses.

SERVING TEMPERATURE

10-12 °C.