Colli Berici D.O.C.
GRAPESTocai rosso (Tai rosso).
HARVESTThird decade of September - First decade of October.
VINEYARDThe grapes come from hillside vineyards, in the Colli Berici area, Municipality of Brendola and Altavilla Vicentina.
VINIFICATIONGrapes are destalked and crushed. 8 days fermentation at a temperature of 27°C, 4 days maceration in stainless steel vats.
MATURATIONNine months in 2nd passage barriques. Four months in bottles.
COLOURIntense ruby red.
PERFUMEGood, complexly aromatic, with notes of aromatic herbs, raspberry and black pepper, typical of this variety of vine.
TASTEEnveloping and fleshy, notable freshness, persistent flavour.
ACCOMPANIMENTSVery versatile, goes well with baked meats such as kid, aged cheeses but also tasty fish.
SERVEAt a temperature of 17°-18°C.
PRESERVATIONFor a correct storage of the wine keep the bottles laid down at a temperature within 15° and 18°C.
Le PignoleLe Pignole Società Agricola
Via Meucci, 87
36040 Brendola (Vicenza) Italy
Tel. +39 0444.405440
Tel. +39 0444.1835277
Fax +39 0444.401709