and is not performed by the winemaker. For this reason, considering the challenging year 2010, the procedure was to deacidify the wine invariably via malolactic fermentation to obtain harmony and density over an extended period in oak barrels.

A new wine is born – an exotic form of Pinot Noir. Pinot Noir vinified like white wine, bottled biologically stable after three years of sedimentation and three racking procedures. It is the white wine which is still sealed with a natural cork, of course.