37,50 € tax incl.
The grapes are harvested manually only when they have reached full sugar and polyphenolic ripeness. Part of the bunches are not de-stemmed. The duration of maceration depends on the years and the characteristics of the grapes, and can vary from 10 to 20 days, at a controlled temperature.
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After pressing, the new wine is placed in barriques, preferably not new, for an aging of about one year, after which it is bottled.
The wine then rests in the bottle for a further 18/24 months before being put on the market, in order to allow the fusion of fruity and spicy notes. On the palate it is full and full-bodied, with elegant and soft tannins. As I get older, it gets better: I drink a lot of it, who knows it won't have the same effect on me too.
|The cellar||Buvoli - The Pinot Noir Factory|
|Vines and plants||100% Pinot Noir|
|Production area||Gambugliano (VI)|
|Maturation||Aging 12 months in used barriques|
|Service temperature||16 ° / 18 °|
|Alcohol content in %Vol||14.0|