GRAPES

Pinot Noir (100%), grown in the Ragnoli, Quindici- piò, and Gaspa estate vineyards, all planted to a high density of 10,000 vines/hectare.

YIELD

8,000 kg of grapes/hectare, with 33%
yield in must, equivalent to 3,200 bottles/hectare.

VINIFICATION

For the Pinot Noir given a white-wine fermentation, the clusters receive a gradual, gentle pres- sing, yielding multi-quality fractions of must. The Pinot Noir fermented as a rosé receives a cold pre-maceration for about 24 hours and then a gentle pressing. The musts ferment in stainless steel, then mature 6 months sur lie. A small amount of Pinot Noir is vinified as a red wine, macerating some 7 days after fermentation.

MATURATION

The cuvée is assembled, in the spring following the harvest, with base wines 100% of the same growing year. The wine re-ferments and matures sur lie in the bottle for a minimum of 5 years, followed by a further 6 months after disgorging.

STYLE

Zero dosage.

SIZES AVAILABLE

Standard bottle 750 ml.

SENSORY CHARACTERISTICS: APPEARANCE

Generous, creamy mousse with a delicate, supple bead and a long-lingering, delicate crown.

SENSORY CHARACTERISTICS: COLOUR

Shimmering, camelia-pink, with coral highlights.

SENSORY CHARACTERISTICS: BOUQUET

Very complex, rich nose, showing fragrant wild berryfruit, lifted by hints of pomegranate and tart redcurrant, all enlivened by spicy notes of pink pepper and black tea leaves.

SENSORY CHARACTERISTICS: PALATE

The elegantly-structured palate is animated by a vibrant acidity, while the graceful suite of tannins of the macerated Pinot Noir masterfully support an impressively full body.

PAIRINGS

This vintage-dated Millesimato is perfect for all the dishes of a meal: with full-flavoured charcuterie, succulent meat-based first courses, and even aged cheeses.

SERVING TEMPERATURE

10-12 °C.