BOTTLE 75cl.

13%VOL.

VINEYARD: - LOCATION: CORONA (hamlet of the municipality of Mariano del Friuli) + Farra d'Is. (Gorizia)

TYPE OF SOIL: predominantly skeletal, with a strong presence of iron sesquioxides. These pedological characteristics, associated with the poor supply of organic substance and nutritional elements, induce an extremely moderate vegetative-productive development in the vine, with positive repercussions on the MACRO and MICRO compositional components of the grapes and wine.

TOTAL AREA: 1.32.56 Ha.

YEAR OF PLANT: 1990

SYSTEM SPACING: 2.70 x 0.80 m.

STUMPS PER HECTARE: 4630

EXPOSURE: Southern, with rows oriented NORTH - WEST / SOUTH

TRAINING FORM: single GUYOT cultural technique (with 4 – 5 buds per vine) light summer pruning for a better leaf/grape bunch ratio. No fertilization.

VARIETY: PINOT NOIR 100%

DOC AREA: Isonzo del Friuli and Collio

ROOTSTOCKS: SO 4 KL. 31 Op.

CLONAL SELECTION: cl. 113 – 115 - Lb4 – Lb9 – R4 – R18 – 777 - 828

YIELD PER HECTARE: Ton. 3.5 / per hectare

YIELD PER STRAIN: 0.800 kg / per plant

HARVEST: slightly overripe, optimized according to the annual evolution curve and carried out exclusively by hand. WINE: Destemming and pressing of the grapes, following spontaneous fermentation (... yeasts have always been naturally present on the grapes...) on the skins for about 30 days, during which various punchings, pumping overs and 1 or 2 " daily delestages; once this phase is completed, the fermented must is separated from the skins, which are gently squeezed only to facilitate total draining and nothing else. Then, as ancient tradition dictates, the wine is placed in different 2000 liter barrels, handcrafted, still using different varieties of wood typical of the area, where the secondary fermentation activity continues. In these barrels the wine can begin its life, deciding autonomously and completely naturally when to carry out the malolactic fermentation... whether all together or in several years, a little at a time... (... the man who respects nature can never replace it...). In the following 3 - 4 years the wine continues its refinement "on the yeasts" ("sur lies") with periodic "batonnage" (stirring of the yeasts). When the wine has reached satisfactory maturation, the different barrels are decanted into a single steel container, where it will remain for at least 3 months, to favor the fusion of the different souls and the natural decantation of the coarse parts on the bottom; then, bottled, without any filtration and placed in wooden baskets with a capacity of 500 bottles and housed in a warehouse with a constant temperature for subsequent refinement. - Alcohol carried out: from 12.5% Vol. to 13.5% Vol.

Total acidity: from 7.80 g/l to 8.50 g/l

ORGANOLEPTIC EXAMINATION: When, on the sentimental scale of a human being, wine becomes a source of rare and rewarding contact with one's land, then a wine is born, which for us symbolizes all the pride in our ancient traditions and our commitment . With these assumptions, our Pinot Noir was born, as if it were the first stone on which our history solidly rests, a true jewel of vineyard masters, expertly combining the absolute elegance with the aristocratic pride of this variety. Designed for long periods in barrels of different woods, where it refines, evolving the hints of tar, truffle, raspberry and wild blackberry into an elegant, ethereal, almost balsamic bouquet of undergrowth and spices. A wine with a firm personality, but at the same time velvety, almost sensual, like a warm, reassuring and tender embrace of a summer that never wants to end.