Costa del Nero
Pinot Nero Dell'Oltrepò Pavese Doc
Grape variety
Pinot Noir
Vintages
A Pinot Noir with a strong fruit scent and a light and elegant wood note.
Definitely a complex but fresh red wine

Vintages
A Pinot Noir with a strong fruit scent and a light and elegant wood note.
Definitely a complex but fresh red wine
Vintages
Area of origin
Rocca de' Giorgi (PV)
Service T °
15/18°C
Ground
Clayey and calcareous
Tasting notes
Color: deep ruby red.
Aroma: intense, nicely broad, with typical scents of red fruits.
Taste: elegant, soft, full-bodied, balanced with a pleasant mineral finish. Tannins and acidity proceed in harmony offering a harmonious wine albeit with a resolute character. Slight hint of wood to crown its complexity.
Technical notes
The grapes are picked by hand in 20 kg boxes and put for a night in the cold room at 10°C.
The next morning the bunches are destemmed, the berries are selected by optical sorting and then gently pressed. The crushed grapes are loaded into steel fermenters by gravity, without the use of pumps. After a cold maceration (10°C) of 48 hours, the alcoholic fermentation begins with short pumping over and regular punching down for about 10 days. The wine ages partly in steel tanks and partly in used barrels until the bottling which takes place 10 months after the harvest.
Pairings
Pasta with white ragù, rabbit alla cacciatora, croutons with livers.
Area of origin
Rocca de' Giorgi (PV)
Ground
Clayey and calcareous
Service T °
15/18°C
Tasting notes
Color: deep ruby red.
Aroma: intense, nicely broad, with typical scents of red fruits.
Taste: elegant, soft, full-bodied, balanced with a pleasant mineral finish. Tannins and acidity proceed in harmony offering a harmonious wine albeit with a resolute character. Slight hint of wood to crown its complexity.
Technical notes
The grapes are picked by hand in 20 kg boxes and put for a night in the cold room at 10°C.
The next morning the bunches are destemmed, the berries are selected by optical sorting and then gently pressed. The crushed grapes are loaded into steel fermenters by gravity, without the use of pumps. After a cold maceration (10°C) of 48 hours, the alcoholic fermentation begins with short pumping over and regular punching down for about 10 days. The wine ages partly in steel tanks and partly in used barrels until the bottling which takes place 10 months after the harvest.
Pairings
Pasta with white ragù, rabbit alla cacciatora, croutons with livers.