||Altitude: 250 – 400 m. a.s.l.
||Fermentation in stainless steel at 23-25 °C. Malolactic fermentation: completely done in oak.
||15-18 months in Tonneaux or large casks, then in the bottle for 6 months.
||It goes well with first and second light and moderately structured dishes, Excellent with fresh and medium mature cheeses.
||Preis Cascina Pastori Apertura Pinot Nero 2015 € 18,00