Pinot Nero from young vines planted some six hundred metres above sea level at the foot of the Dolomites. The fruit spent a few hours on the skins, before being pressed off to tank to rest until the following spring when it was put into bottle with a combination of fresh juice and a concentrated must made from passito grapes to cause a second fermentation. This is a wonderfully fresh blanc de noirs with gentle bubbles, a pronounced minerality and refreshing flavours of citrus, salt and alpine herbs.
MEET THE GROWERS -
Alex Della Vecchia