Langhe Pinot Nero

  • Gian Luca Colombo - Segni di Langa
  • Piemonte, Italy

Method & Production

The Pinot Nero grapes are carefully selected and hand-harvested. A long maceration period of up to 35 days skin contact. Spontaneous fermentation. After fermentation, the wine is aged for 12 months big oak barrel and clay. The wine is then bottled and only released after a minimum of 6 months of refinement.