Pinot Noir grown in Guyot with sustainable viticulture.

The whole grapes, manually loaded into the press in an inert environment (nitrogen), rest for a short maceration of 4 hours to facilitate the slight extraction of the typical colour of Rosé.

This is followed by soft pressing and flotation for the natural clarification of the must.

Start of alcoholic fermentation (about 1 month at 14°C), with permanence on thin lees for 2 months, during which the wine acquires richness and volume.

The secondary fermentation takes place with slow re-fermentation in the bottle according to the Classic Method in the spring of the year following the harvest, usually during a waxing moon.

During the maturation in the bottle for over 48 months, the lees are brought back into suspension at least twice (Coupé de Poignet). 

The bottles are then placed upside down for final disgorging.

The completeness of Pinot Noir after long ageing on the lees reaches its peak in purity.

For this reason, the wine is produced exclusively as a Zero Dosage Reserve.

Excellent as an aperitif.

Perfect with ham and salmon-based dishes.

Pairs beautifully with shellfish, mollusks and seafood cuisine.

Also interesting with structured appetizers, flavourful first courses, soups, white meats and cheeses.

Pleasant with pastry as well.

Serving temperature: 4–6 °C.

Ageing potential: 10–15 years.

Colour: Bright rosé with onion skin nuances. Fine and persistent perlage.

Bouquet: Elegant and broad, with hints of strawberry, blueberry, linden blossom and currant, citrus notes and bread crust, with hints of fresh hay and undergrowth.

Palate: Complex, deep and balanced. Hints of fruit and white flowers blend with a fresh structure. Long finish with savory mineral notes.

Area of origin: San Donato di Mango

Exposure: East - South - West

Average altitude: 500-550 m above sea level

Year of planting: 20-25 years old

Soil: calcareous-clayey soil with silt and rocky stratifications

*1.5 L only for the finest vintages