A refined, pale pink color heralds aromas of undergrowth and fruit compote, smoothed by over 36 months of aging on the yeasts.

Type of soil: Calcareous-clayey of morainic origin
Uve: 60 % pinot nero, 40 % chardonnay.
Yield per hectare: 100 quintals of grapes per hectare, with a must yield of 65%.
Vintage: 2016 vintage and obtained from the skilful union of the best grapes of that vintage; the use of pinot noir, vinified in pink, gives good body, structure and above all elegant vinosity, providing a tannicity that is never aggressive
Harvest: Between mid-August and early September when the grapes have reached the correct sugar maturation, but still retain notable acidity and freshness
Maturation: Over 42 months from the harvest, of which at least 36 months on the lees. After disgorgement, the bottles still rest in the cellar for another 5-6 months

ORGANOLEPTIC CHARACTERISTICS
Color: Soft rosé tone, with reflections that tend towards salmon and which can vary slightly from one vintage to another, due to the different degree of ripeness of the pinot noir grapes
Aroma: Intense, hints of small red fruits
Flavor: Good body and structure, fragrant, intense, balanced, excellent persistence and pleasant vinosity
Perlage: Fine and persistent, abundant and creamy foam.
Pairings: Recommended throughout the meal, especially with first courses, tasty meat and fish dishes. Ideal with large cured meats and cheeses, excellent with sushi.
Serving temperature: 7° – 8° C.