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.
It is a hazy wine, with pale straw-yellow in colour and metallic highlights.
Rich in primary aromas, floral, with hints of fruit; as time passes it is enriched with typical tones of bread crust.
Saline, dry but with sweet sensations, not from sugars but due to its softness.
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.