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Origin: Vallagarina in Trentino.
Soil composition: complex mix of marl and stones, mainly composed of calcareous, porphyritic and basaltic rock.
Grape varieties:100% Pinot Nero.
Wine making process: the maceration takes place by leaving the must on the skins for 7-10 days at a fermentation temperature of 27° C.
Ageing: in stainless steel and oak barrels for six months.
Characteristics: ruby red colour. Its warm and silky texture offers aromas of strawberry, blueberry and black cherry fruits. It evolves into more complex vegetable tones of truffles and liquorice. Elegant and well balanced in the mouth.
Food pairings: Quite versatile, it can be served even a little bit chilled as an aperitif; it goes very well with many main courses from red and white roasted meat to pairings with tuna fish and pasta dishes.
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