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 soils, shallow on the south-facing slope

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

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

Tirage

Performed in the spring following the harvest
(March)

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

Remuage and Disgorgement

After months of bottle aging, remuage and disgorgement are performed,
where the “liqueur d’expedition” is added,
composed mainly 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, with fish, white meats, and can even be enjoyed throughout a meal.