La Pineta (100% Pinot Noir) was born with this philosophy; each vine is cared for right from pruning, immediately setting a high quality production. The training system is rigorously guyot with a number of buds that never exceed 6-7; the production per vine is around 400 grams which, rigorously harvested by hand, are fermented in French oak vats (Allier) at a controlled temperature for about 12 days. After racking, the wine is placed in barriques (always in medium toasted allier) for malolactic fermentation; at the end of this process the wine is decanted and put back into barriques for a further 9 months before being bottled.