Monviert, 'Martagona', Pinot Nero

The delicately de-stemmed grapes are macerated for 4-6 days so as to allow optimum extraction. At this stage alcoholic fermentation begins. The vinification process continues with the drawing off and pressing of the crushed grapes. Once the alcoholic fermentation is over, we proceed with the addition of selected bacteria to promote the start of the malolactic fermentation. After fermentation, the wine is aged for 3-4 months in stainless steel tanks.

An intense ruby red, with a delicate fruity aroma that is velvety round along with a persistent after taste.