Pinot Nero RoséAlto Adige D.O.C.

Vinification and ageingFloral, crisp and light

After careful manual harvesting, the grapes undergo different types of vinification: some are gently pressed whole; this is followed by vinification with fermentation partly in steel and partly in wood (about 10% of the grapes). The rest of the grapes undergo a short period of maceration on skins in the press, lasting just a few hours, followed by fermentation off skins in steel. All the batches are kept separate and left on the fine lees until the middle of the January following the harvest.