Grape Variety
100% Pinot Nero

Production Area

Municipalities of Telve, Scurelle, Borgo Valsugana
Altitude varying between 400 and 650 m a.s.l.

Soils
Light, volcanic in origin,
shallow on the south-facing slope

Training System
Guyot espalier with approximately 6000 vines/ha and a production of
about 70q/ha

Harvesting and Vinification
Grapes are hand-picked into 2q bins
in the first ten days of September.
Soft pressing of whole grapes, light maceration in
the press to obtain the rosé colour and
cold static decantation of the musts (10°C)
Fermentation in steel at a controlled temperature of
approximately 16 - 17°C
Malolactic fermentation also in steel, racking and
further rest in steel until the following spring

Tirage

Carried out in the spring following the harvest
(March)

Yeast Maturation
At the end of the second fermentation in the bottle, lasting
approximately 30 – 40 days, the bottles rest on stacks,
in cool, dark places for a minimum period of 15 months
(Trentodoc regulations)

Remuage and Disgorgement

After the months of maturation in the bottle, remuage and disgorgement are carried out, where the “liqueur d’expedition” is added, mainly composed of wine from several vintages stored and aged in oak barriques.

Analytical Data
Alcohol content: 12.5% vol, Residual sugars 7 g/L, pH 3.30,
Total acidity 6.5g/L

Elegant as an aperitif, it pairs well with many appetizers, fish, white meats, and can also be enjoyed throughout a meal.