Variety: 100% Pinot Noir
Planting density: 5,000 vines per hectare
Training system: Guyot
Harvest: Manual in boxes of 15 kg
Production: about 80 q.li per hectare
Aging: 48 months on yeasts then at least 6 months in bottle.
Alcohol content: 12.5% vol
Residual sugar: 3,5 g/l
Sulphites: 71 mg/l of SO2 tot (UE legal limits 185mg/l max)
Colour: straw yellow with golden reflections
Hints: intense note of helichrysum, great mineral complexity, with an highlighted flint note, fruity hints
Serving temperature: between 4-6 C.
Serving suggestions: Shellfish, fish soup and tempura