Vineyards in the surroundings of San Floriano, Giasbana (Gradisciutta) and Kojsko (at an altitude of 100-300 m).
Guyot, on hectares of Eocene marls and sandstones.
Timely hand harvesting ensures freshness and the right sugar content. Destemming and crushing are followed by 12-18 hours of maceration at 10 °C to extract the color and aromaticity of Pinot Noir. After a soft pressing we proceed immediately to racking and fermentation at controlled temperature. Before refermentation, which takes place in bottles, the wine ages on fine lees. The disgorgement of sparkling wine is preceded by at least 24 months of aging on lees.
Coppery pink with elegant perlage.
Pinot Noir varietal aromas accentuated with a slight hint of bread zest.
Elegant and permanent, bouquet of red fruit and citrus.
As an aperitif or with sushi, raw tuna.