Production area: Friuli Venezia-Giulia

Vine: 100% Pinot Noir

Vine training system: Guyot, with a planting density of 6,000 vines per hectare

Grape harvesting: The harvest begins in late September to early October. The grapes are then brought to the winery for a further qualitative selection before being used for vinification.

Wine making: The grapes are harvested at their optimal sugar and phenolic ripeness, then gently destemmed and crushed. Once fermentation and maceration begin in temperature-controlled stainless steel vats, frequent pump-overs and délestage are performed over approximately seven days to extract the aromatic and phenolic components from the skins. Afterward, the wine is racked, and alcoholic and malolactic fermentation are completed. The wine is then aged in stainless steel tanks for about 5 months. After this period, bottling takes place, followed by bottle aging before release to the market.

Colour: Light ruby red

Sensory notes: On the palate, it is full and enveloping, smooth, harmonious, and fruity. The bouquet is full and fragrant, with delicate aromas of blueberry and plum

Gastronomic pairing: Ideal with white meats such as rabbit and chicken. It also pairs well with mediumaged cheeses and fatty fish such as eel and salmon

Serving temperature: 18° C

Alcohol content: 12,5% Vol.