Pinot Nero has found a perfect habitat in the favourable lands of the OltrepÚ which boasts absolute leadership on national territory for both quality and quantity of these kind of grapes. Vinified with a soft pressing the must obtained is cooled to 10ƒC and left to rest for 24 hours. Subsequently, fermentation takes place with selected yeasts in pressurized, temperature controlled stainless steel tanks. The wine obtained is aged in stainless steel tanks for about 6 months. Before bottling, the spume develops in pressurized tanks to obtain a natural re-fermentation.