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