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Roero is part of Langhe and is located on the northern part of this wine region. North of Tanaro river. Both red and white wines made in Roero are fragrant and elegant – mainly because of the higher content of clay and sand in the soil. Marine fossils are frequently found in the vineyards. For millions of years this land was covered by the Mediterranean Sea, until tectonic movements led to formation of the hills of Roero in the Pliocene Epoch, three million years ago.
Grapes are assiduously handpicked, pressed, and cold macerated at about 10°C for approximately 24 hours. Fermentation follows with a progressive rise in temperature up to 25°C. Extraction of color continues for about 10 days, after which the wine is racked and primary fermentation, less the pomace, is complete. Malolactic fermentation stabilizes the wine in microbiological terms as the wine continues its ageing on fine lees. Bottling takes place with the arrival of the following summer.
The type of vinification favors fragrance and the cultivar’s typical fruit notes. Small red fruit and suggestions of violet waft from the glass. Dry with correct tannins, on the palate the Pinot Nero has a long finish with symmetrical alcohol and acidity, providing a velvety texture. Ideal for quick snacks, light dishes and fish.