The fruit was sourced from the winery's own Pinot Noir vineyards situated in the cooler sites of the Castel Boglione commune. The fruit is hand-harvested, transported to the winery, and chilled to 5° C. Whole bunches are pressed, and after settling for 48 hours the juice is racked and fermented at 15° C. After secondary fermentation in bottle the wine rests in a cool underground cellar for 3 ½ years on lees to give it richness and complexity. It is then hand riddled and disgorged.
Baked apple and honey on the nose with an appealing biscuit character. On the palate ripe orchard fruit and subtle citrus flavours come to the fore with some leesy, toasty notes in the background. Medium-bodied with fresh acidity and an attractive texture with prominent fruit on the finish.
White meats and fish dishes.