This wine, made with 100% Pinot Nero grapes, is “whole”: the harvest is carried out by hand, pressing is direct, the pigments and solid particles are decanted immediately. A very brief summary of the “Metodo Ancestrale”: during alcoholic fermentation you have to await the “right moment” – this requires the finesse of a skilled oenologist – to seal the tank, preventing the SO₂ from escaping… the wine automatically becomes filled with bubbles… it seems easy! The advantages are: 1) no addition of sugars, just the natural ones; 2) greater aromatic freshness, it’s the must that ferments; 3) almost zero SO₂ content. The continual presence of yeasts gives the wine – bottled whole – richness and balance in the mouth.

Tasting

It is a hazy wine, with pale straw-yellow in colour and metallic highlights.

The nose

Rich in primary aromas, floral, with hints of fruit; as time passes it is enriched with typical tones of bread crust. 

In the mouth

Saline, dry but with sweet sensations, not from sugars but due to its softness.

Wine and Food Pairing

Pleasant as a dry aperitif, but it also goes well throughout a whole meal, and wonderfully with rich dishes, even fried ones, or with flavoursome fish dishes.