VITICULTURE
Organic cultivation.
Selective manual harvesting.
The vines are located in a high plot and receive sunshine for most of the day and cool breeze at night time. The alternation favors a slow ripening of the grape berries and leads to a wine with a robust personality.
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WINEMAKING
Bunches are destemmed and crushed. Afterwards the grapes spend few days in contact with the skins before racking the wine for fermentation in stainless steel vessels.
The wine is aged in10hl oak barrels for 12 months or more and afterwards refined for few years in the bottle.
Unfined and unfiltered.
 
VINEYARDS
Pinot noir.
Spurred cordon set-up.
5,000 Vines per hectare.
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ALTITUDE
440 m.a.s.l.
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EXPOSITION
West.
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SOIL
Clay, sand, silt.
 
VINTAGE
2015, 2013
 
ALCOHOL CONTENT
13,5%vol.
 
CLASSIFICATION
Pinot Nero Provincia di Pavia IGP.
Vino Biologico.