ita | eng
Together with Pinot gris and Pinot noir, Pinot blanc has very ancient origins that date back to the Roman age, and has always been widely known in France, where together with Pinot noir, it is used to make the best-known wines in the world. The French Pinot blanc is also known as Weissburgunder in Germany and Borgogna bianca in Italy, with a clear reference to the area where it is traditionally grown. In Italy the regions of Trentino Alto Adige, Piedmont, Lombardy, Veneto, Friuli and more recently Puglia are traditional sites for Pinot blanc.
Flat, of alluvial origin, predominantly clay, tending of lime.
Cultivation is on spurred cordon and the number of vines per hectare is approximately 4000.
Classical white vinification. The must is left in contact with the grape skins for approximately 12 hours, after which it is lightly crushed. Fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. At the end of alcoholic fermentation, the wine is left in contact with the yeasts for a suitable period of time.