| History |
Pinot Noir is a grape variety of ancient origin, with traces of its cultivation dating back to Roman times. We can safely say that it is from this variety that some of the world's most famous reds are made, as well as Champagne and equally prestigious sparkling wines. It is probably for this reason that its diffusion has been attempted in many wine-growing areas, but with often disappointing results in terms of quality. In fact, Pinot Noir is particularly demanding in terms of its cultivation environment; it prefers hilly terrain, ventilated and cool areas between the 46th and 51st parallel at northern latitude. The similarity between the pedological and climatic characteristics of Burgundy, where Pinot Noir originates, and Trentino, has led to this vine spreading particularly in hilly areas with results of considerable value. |
| Origin |
Hillsides lying in the area of Povo and within the municipalities of Besagno and Cazzano on the slopes of Mount Baldo |
| Climate |
The climate is midway between a Prealpine (highest rainfall in autumn and late spring) and a subalpine continental climate (highest rainfall in summer) with large differences between day and night temperatures. Altitude: 400 m. a.s.l. The vines are grown on sloping sites with exposure ranging from south-west to south-east depending on the area. |
| Soil composition |
The soils are of glacial origin and limestone in the area of Povo and very deep, well-structured and of volcanic origin (basalt) in the areas of Cazzano and Besagno in the Vallagarina Valley. |
| Vinification |
The grapes were destemmed and pressed and the resulting must vinified in stainless steel tanks at a controlled temperature kept below 25°C. The must was fermented in contact with the skins for 10 days. |
| Ageing |
After alcoholic fermentation, the wine was matured for 20 months in 225 l French oak barriques. The wine was then finished for about 6 months in the bottle before going on sale. |