Pinot Nero Extra Dry

VINE: PINOT NOIR 100%

NAME: PINOT NERO EXTRA DRY

SOIL: LIMESTONE/STONY - 350 mt - SOUTH

GROWING SYSTEM: GUYOT - 4400 vines/hectare

HARVEST: last week of August

PICKING: MANUALLY

WINEMAKING: The grapes are very softly pressed (yields about 50%) and the must is cleaned-up immediately using floating and cool techniques.  
Once cleaned, the must is fermented at low temperature (14°C-18°C) directly into steel pressurized tanks. This method does not require additional sugar or yeasts to make it sparkling.

VISUAL NOTES: pale yellow color, nice perlage.

PERFUME NOTES: elegant, lightly fruity, floral and fresh.

TASTING NOTES: well structured, fresh, dry, and nice persistence.

PAIRINGS: excellent for appetizers, also salumi. Very good for delicate main dishes and freshwater fish.

SERVICE: 6°C-10°C

ALCOHOL: 12% vol.

RESIDUAL SUGAR: 15 g/l

Pinot Nero Brut

VINE: PINOT NOIR 100%

NAME: PINOT NERO BRUT

SOIL: LIMESTONE/STONY - 350 mt - SOUTH

GROWING SYSTEM: GUYOT - 4400 vines/hectare

HARVEST: last week of August

PICKING: MANUALLY

WINEMAKING: The grapes are very softly pressed (yields about 50%) and the must is cleaned-up immediately using floating and cool techniques.  
Once cleaned, the must is fermented at low temperature (14°C-18°C) directly into steel pressurized tanks. This method does not require additional sugar or yeasts to make it sparkling.

VISUAL NOTES: tenuous pale yellow color, fluid foam, fine perlage of medium persistence.

PERFUME NOTES: great intensity, nicely fruity of fresh apple and delicate floral.

TASTING NOTES: light structure, smooth and nicely balanced, great persistence.

PAIRINGS: great for starters, very good for main dishes and freshwater fish.

SERVICE: 6°C-10°C

ALCOHOL: 12% vol.

RESIDUAL SUGAR: 7 g/l