GRAPE VARIETY Pinot Noir
 
ESTATE: Rolando
 
VINIFICATION: Pellicular maceration of the grapes in the press for 5 hours to better allow the extraction of pigments and fragrant substances from the skins and give more personality. This is followed by soft pressing of the grapes and cold decanting for 24 hours. Fermentation in stainless steel at low temperature for 15 days.
 
AGING: in stainless steel with 2 battonage per week of the yeast lies for 5 months. This is followed by cold decanting and filtration.
 
ALCOHOL: % vol. 12,5
 
SUGARS: g/l less than 1
 
BOTTLE SIZES: 0,75 L