Grape variety: Pinot noir. Yield: 40 to 50 hectoliters / ha. Harvest: Manual, carbonic maceration for 14 days. Aging for 9 months. Indigenous yeasts, spontaneous fermentation, unfiltered, no added sulphites.
13% vol. 750 ml
Very ripe red with an expressive nose of red fruits and raspberries. Beautiful concentration in the mouth, greedy. Ideal with grilled meats, cold meats and light dishes. Serving temperature: 15 ° C.