From their ‘Piancabella’ vineyard, a natural amphitheatre some 500 metres above sea level exposed south east. Here, Pinot Noir is planted on soils made up of small volcanic stones named ‘pianca’ at a density of 7000 vines per hectare. The grapes are fermented in tini as whole bunches for three weeks, destemmed to macerate for a further three weeks, then pressed off for a year in old casks. This is a delicate, fragrant Pinot Noir with complex flavours of earth, smoke and little red fruits.