Winemaking: Da uveFrom Merlot grapes from the Pivier vineyard.

The vineyard is located near the village of Ceniga, in the Laghi Valley; it has a flat orientation with a light rolling hill, typical of terrain with moraine origins. The soils are characterized by a high quantity of silt and clay; the area has a Mediterranean climate, owing to the presence of Lake Garda nearby. The vines are trained in the Guyot system with a density that ranges from 5,000 to 8,000 trunks per hectare.


The grapes, after a careful selection in the vineyard, are destemmed. The fruit is selected on a sorting bench and left to ferment in an open oak vat. After about 30 days of maceration the racking off takes place. The resulting wine is decanted into barriques that have been already used once or twice, where it is aged for at least 12 months. The individual barriques are selected and the wine is siphoned into large wooden barrels where it remains for another 6 months before bottling. After bottling, Pivier is aged in the bottle for at least 6 months before being sold.


The average yield for Merlot does not exceed 5,000kg/hectare. The production of Pivier is closely linked to seasonal trends that shape the optimal ripening of the grapes. On average, 10,000 bottles are produced per year.

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