Sbarbatello

VITICULTURE
Organic cultivation.
Selective manual harvesting of fully ripen grapes.​

WINEMAKING
After crushing and destemming, the must remains in contact with the skins for a few days, while a minimal percentage of the berries undergo semi-carbonic maceration to accentuate the fruity aromas of the grapes.
Racking and bottling during springtime.
Unfined and unfiltered.

VINEYARDS
Pinot Noir, guyot set-up.
5,000 Vines per hectare.

ALTITUDE
440 m.a.s.l.

EXPOSITION
South.

SOIL
Clay, sand, silt.

ALCOHOL CONTENT
13%vol.

CLASSIFICATION
Pinot Nero Provincia di Pavia IGP.
Vino Biologico.