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Located in the foothills of the Dolomite Mountains, Elisabetta’s tiny estate, with only 2 hectares under vine, is devoted entirely to the production of Pinot Nero. Her father also had planted Chardonnay, but that has since been grafted over to Pinot, of which a mere 760 cases of wine are produced each year. Viticulture has been biodynamic since 1999 and certified organic since 2001; thirty different types of cover crops are used, and the vineyards are densely planted to 8,000 vines per hectare.
The grapes are carefully selected in the vineyards, and harvested in 10kg crates. Vinification is in large open oak vats, with spontaneous fermentation, respecting tradition. The grape bunches are partly de-stemmed and the only other operation is punching the cap. Aged in their 18th-century cellar in French oak, and released after an additional year in bottle.