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.
Lifted aromas of ripe cherry, red berry and lightly spiced notes. The palate has raspberry and blackberry fruit, with herbal notes and fine tannins. Full and velvety balanced by fresh acidity and a long, delicate finish.
Drink with red meats or poultry. Also a good match for pasta and risotto dishes.