Pinot noir requires cooler sites with less sun intensity and clayey conglomerate soils, which it finds on the opposite side of our valley. The MAZON and GLEN sites are considered the most famous Pinot Nero sites in Italy.
Vinification: Cold maceration for 5 days, spontaneous fermentation in French oak vats, ageing in French barriques for 12 months. Barrique for 12 months, further 12 months in large oak barrels, minimum 1 year bottle ageing. Alcohol:14,9 % Vol. Total acidity: 5,3 g/l Residual sugar: 2,1 g/l Yield per hectare: 40 hl Optimum age for drinking: 4-10 years Method of cultivation: sustainable