Serving temperature: between 18-20 C. Serving suggestions: red meat, truffles, game and mature cheeses
Hints: candied orange skin, spices, licorice, cassis, tobacco and pleasant balsamic note
100% Pinot Noir
5000 vines per hectare
Manual in 15 kg crates
about 60 q.li per hectare
24 months in medium toasted French oak barrels
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