||Towards the end of September the grapes are harvested and put into small crates.
||They are then crushed and de-stemmed, the must obtained ferments in stainless steel tanks with automatic pumping over, where the maceration with the skins continues at a controlled temperature ( 26-28 °C for about 12-14 days.
||The malo-lactic fermentation is carried out in oak barriques where the wine improves for about 6 months.
||All kinds of meats, particularly with game fowl.
||Price Giorgi Monteroso Pinot Nero 2014 € 10.02