||Altitudine: 300 m. a.s.l.
||Cold maceration on the skins for 4-5 days. Alcoholic Fermentation: in stainless steel at 20-22 °C. Malolactic Fermentation: completely done in wood.
||15-18 months in Barrique, Tonneaux or casks, then in bottle for at least 15 months.
||Cheese to medium and long seasoning beef meat or light meat or bird game.
||Price Cascina Pastori Apertura Maxima Pinot Nero Riserva 2013 € 32.00