The grapes come from different plots of the only  Pinot Nero vineyard present in our estate which is managed according to environmentally friendly agriculture practices, skipping any use of pesticides and herbicides. The only treatments performed are based on sulfur and copper, depending on the needs. In the cellar, our approach is hands off, avoiding technical manipulation and additives. The grapes are hand harvested in small bins and carried to the cellar. After a long maceration on the skins of 12 days, followed by a soft pressing (20% of the grapes are NOT pressed) , the must spontaneously ferments with its indigenous yeast in concrete tanks. After the racking, the wine continues the concrete ageing for 30 months before bottling with some lees stirring. 10 more month in the bottle before the market’s release. Unfined and unfiltered. This is an artisanal wine and can throw some sediments.