Type: ORGANIC, still, 50% aged in Allier French barrels during 6 months; 50% in steel
Grape variety: 100% Pinot Nero
Year of planting: 1981
Training system: GDC
Soil: Silty, with potassium, magnesium and calcium
Average yield per hectare: 60 quintal. Hand harvesting only the ripe and slightly withered bunches are selected
Alcohol content: 14% vol.
Serving temperature: 18-20°C
Organoleptic characteristics: Colour ruby with burgundy red reflexes: Variegated, complex, prominently fruity with delightful cherry and spices notes. Taste plump, full, spicy, fresh and persistent.
Pairings: Bean soups, pork (Mora Romagnola), semi-mature cheeses, speck, venison ragout, wild boar, duck.
Grape variety: 100% Pinot Nero
Year of planting: 1981
Training system: GDC
Soil: Silty, with potassium, magnesium and calcium
Average yield per hectare: 60 quintal. Hand harvesting only the ripe and slightly withered bunches are selected
Alcohol content: 14% vol.
Serving temperature: 18-20°C
Organoleptic characteristics: Colour ruby with burgundy red reflexes: Variegated, complex, prominently fruity with delightful cherry and spices notes. Taste plump, full, spicy, fresh and persistent.
Pairings: Bean soups, pork (Mora Romagnola), semi-mature cheeses, speck, venison ragout, wild boar, duck.
Type: ORGANIC, still, 50% aged in Allier French barrels during 6 months; 50% in steel
Grape variety: 100% Pinot Nero
Year of planting: 1981
Training system: GDC
Soil: Silty, with potassium, magnesium and calcium
Average yield per hectare: 60 quintal. Hand harvesting only the ripe and slightly withered bunches are selected
Alcohol content: 14% vol.
Serving temperature: 18-20°C
Organoleptic characteristics: Colour ruby with burgundy red reflexes: Variegated, complex, prominently fruity with delightful cherry and spices notes. Taste plump, full, spicy, fresh and persistent.
Pairings: Bean soups, pork (Mora Romagnola), semi-mature cheeses, speck, venison ragout, wild boar, duck.
Grape variety: 100% Pinot Nero
Year of planting: 1981
Training system: GDC
Soil: Silty, with potassium, magnesium and calcium
Average yield per hectare: 60 quintal. Hand harvesting only the ripe and slightly withered bunches are selected
Alcohol content: 14% vol.
Serving temperature: 18-20°C
Organoleptic characteristics: Colour ruby with burgundy red reflexes: Variegated, complex, prominently fruity with delightful cherry and spices notes. Taste plump, full, spicy, fresh and persistent.
Pairings: Bean soups, pork (Mora Romagnola), semi-mature cheeses, speck, venison ragout, wild boar, duck.
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