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Pinot Nero by Marco Buvoli

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The grapes are harvested manually only when they have reached full sugar and polyphenolic ripeness. Some 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.

3 Items

Data sheet

Vines and plants
100% Pinot Noir
Production area
Gambugliano (VI)
Aging 12 months in used barriques
Bottle Capacity
750 ml.
Alcohol content in %Vol
Service temperature
16 ° / 18 °

Specific References

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Pinot Nero by Marco Buvoli