Nero di Rosso
Nero di Rosso
Nero di Rosso
Nero di Rosso
Nero di Rosso

Nero di Rosso

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Silky smoothness created by the mild climate of the Alpine foothills and a meticulous winemaking process that respects the only ubiquitous force: gravity.

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Robert Parker

92/100 -  Vintage 2013

Guida Veronelli 2020

93/100 (Three Stars)  - Vintage 2015


· Climate: cool temperate Mediterranean climate - 1100m average annual rainfall - 1590°C heat

· summation with a base of 10° from April – breezy with significant temperature extremes in August and September

· Soils: marlstone

· Environment: hilly, south facing vineyards 350m asl

· Vineyards: 2 distinct terraced plots, with east west orientation of the rows, density: 5,000/8,000 stocks/hectare, unilateral cordon Guyot, planted in 2001, yield 0.6kg/stock, 30-50ql/ha, yield 20-25hl/ha

· Variety: Pinot Noir, 2 biotypes: 3131 and 777

· Training: organic; rational pruning, disbudding, double topping, cutting of clusters with spatial distribution of berries

· Labour: 800 h/ha per year of manual labour

· Harvest: grapes are hand-picked into perforated crates in September


· Mashing: hand-selected grapes, mechanical shelling of whole grapes, no crushing

· Maceration: cold soaking of whole grapes for 3 days before inoculation with selected yeasts

· Fermentation: with indigenous yeasts, controlled temperature with manual punching down

· Refinement: in second and third ill oak wood barrels, cold stabilisation and bottling in early summer

· Analysis: 12.5% alc./vol. - 0 g/l residual sugar - 5.5g/l ixed acidity - 3.35 pH - 22g/l extract

· First vintage: 2003

· Production: 2,500 x 75cl bottles


· Appellation: DOC Breganze

· Appearance: bright, thin, pale ruby red with brick red tinges

· Bouquet: elegant, with hints of roses, wisteria and spices, with underlying notes of small sour red fruit

· Flavour: soft, harmonious, enveloping

· Pairings: it pairs well with simple dishes made from quality ingredients

· Serving: Bottle temperature 14°C, in long-stemmed glasses