||95% Pinot Nero, 5% Sangiovese
||Castello di Pomino, Pomino, Rùfina. 400 m s.l.m. Exposure: South-west
|Composition of the land
||Sandy, clay, of good depth, and marginally high acidity
||End of September/beginning of October
||Fermentation vats: Slavonian oak barrels. Length of fermentation: 12 days. Length of maceration on the skins: 21 days. Malolactic fermentation: Immediately done after the alcoholic fermentation.
||18 months in french oak barriquesand 4 mounths in bottles.
||Pomino Pinot Nero pairs well with tomato-based first courses, such as lasagna, and with marinades and stews.