Production
The Pinot Noir grapes are selected from hillside vineyards around Povo, in the Vallagarina Valley, and on the slopes of Mount Baldo. The south-west and south-east facing slopes have a mixture of glacial limestone or volcanic soils, and the area experiences great differences between day and night temperatures. The vines are Guyot-trained, and grapes are hand-harvested in mid-September. After destemming and pressing the must is vinified in stainless steel at a controlled temperature. The must is fermented in contact with the skins for 10 days, and after alcoholic fermentation the wine is matured for 20 months in 225 litre French oak barriques. The wine spends around 10 months in bottle before release.
Tasting notes
Lifted aromas of ripe cherry, red berry and lightly spiced notes. The palate has raspberry and redcurrant fruit, with herbal notes and fine tannins. Supple and velvety balanced by fresh acidity and a long, delicate finish.
Food match
Drink with red meats or poultry. Also a good match for pasta and risotto dishes.
Awards
2020 Vintage
Decanter World Wine Awards 2023
Bronze
IWC 2023
Bronze
IWSC 2023
Bronze
2019 Vintage
Decanter World Wine Awards 2022
Silver
2018 Vintage
Decanter World Wine Awards 2021
Silver
IWSC 2021
Silver
