La Pineta (100% Pinot Noir) is the result of this philosophy of scrupulous attention: the treatment of each vine is carried out with the sole intention of producing the best possible quality wine. The method of training is restricted to no more than 6-7 buds per plant. The production per vine is around one pound of grapes, and these are hand-picked at optimal phenolic ripeness. The fermentation occurs in French oak barrels (Allier) at controlled temperatures for 12 days. After the fermentation, the wine undergoes malolactic fermentation in barriques with a medium toast. At the end of this process, the wine is reracked into barriques for an additional nine months of aging before being bottled.