Lagrein, Merlot and Pinot Nero
WINEMAKING: The classical “saignée” method: the must stays in contact with the skins for a short time. No pressing, as usual. Fermentation takes place in steel tanks at a controlled temperature of 26°C; only 10% is matured in oak barriques. Finally, the sugar content as well as the temperature of fermentation give the wine its name.