Vine: Pinot Noir
Production area: the vineyards grow on a flat area in the province of Treviso, which is of alluvional origin, and of mixture soil
Vine training: Guyot
Production per hectare: 110 quintals of grapes
Harvest period: on the first half of September
Winemaking: red wine vinification, with 6-8 day-long temperature controlled skin contact, and following completion of the alcoholic and malolactic fermentation in steel vessels. Final 4-5 month long refining in steel tanks before bottling.
Colour: bright ruby red
Smell: elegantly intense with notes of red fruit, like cherry, strawberry, gooseberry and some spicy hint.
Mouthfeel: elegant, smoothly tannic and of a fruity persistence.
Service temperature: 12°-16°C
Alcohol: 12,00 %
Sugar: 5 g/l
Acidity rate: 5,2 g/l