Description: medium deep, garnet red colour, distinct, varietal aroma of cherries, red berries and spices, soft balanced medium body with fine finish. Ageing potential: 6 - 8 years. Recommended food: light hors d'oeuvres, veal or poultry as well as strong fish dishes. Serving temperature: 16° C. Grape variety: Pinot noir. 15-20 year old trellis plant. Sites: Vineyards in Girlan, Eppan and Montan (approx. 350 m above sea level) Soils of volcanic origin with moraine overlay. Cool microclimate with large temperature differences between day and night. Vinification: short cold maceration of the must. Then fermentation at about 25° C for 14 days. Biological acidification and ageing of the wine in large wooden barrels (35 hl) for 2/3 and in barriques for 1/3, each for 12 months. Subsequent 1-year bottle ageing.