Planted in the clay-schist and sand soils, with low production potential, the Vicentino’s grapes bear their best attributes. The low productivity imposed by the soil enhances the quality of the grapes, promoting an optimum mix of organic acids, sugars and phenolic compounds. The achievement of this balance between quality and quantity, together with the mild climate allows to aim for excellency.
Fermentation in French oak barrels of 500 litters with 50% stems. Aged for 10 months in the same fermenting barrels.
The aromatic elegance typical from the Pinot Noir variety is enhanced by a spicy palate with thin notes of toast from the French oak barrels where it aged.In the tasting, it is elegant, balanced acidity and a persistent ending sensation.
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