Product successfully added to your shopping cart
There are 0 items in your cart. There are 0 items in your cart.
Total shipping (tax incl.) To be determined
Continue shopping Proceed to checkout
Red wine vinification with maceration on the skins, with gradual increase of the temperature of fermentation to get to 25 ° - 27 ° C. The low temperatures at the beginning of the process allows the extraction of the color typical of Pinot Noir and the stabilization of the same with tannins own grapes.
Calcareous with good clay content, skeleton plentiful and good presence of organic matter
350-400 mt. s.l.m.
Espalier with Guyot pruning
about 6000 plants per hectare
16 ° - 18 ° C.
Large cup with flared mouth type Burgundy
Maso Reiner, site locations Few of Palorno