Volcanic, clay, excellent soil texture, high mineral content
Trissino, hilly, 300 metres a.s.l., south-eastern/south-western exposure
Mid-September, manual harvest in 8kg crates
Fermentation on the skins in 40hl oak barrels only with the use of indigenous yeasts. Aged in 30hl round barrels for 24 months.
Cherry and red fruits, aromas of fresh herbs.
Dry, enveloping soft tannins in perfect balance with its mineral and persistent
The ideal pairing is with aged cheeses: Pinot gives its best even with game, Generally speaking and excellent also with poultry and white meat