When perfect maturation of the grapes is achieved beginning of the harvest. The bunches arrive in the cellar for be de-stemmed and crushed and put to ferment with le peels in vinificers. Alcoholic fermentation takes place at a controlled temperature of 25°C, replacements are scheduled and every 3 days a delestage is performed afterwards 10 days the wine is drawn off and pressed. The wine obtained is placed in stainless steel tanks where conditions are created to encourage fermentation malolactic. Between September and January the decanting in order to clarify the wine before placing it in wood. We have chosen to use large wood (elliptical barrel from 3,000 liters) and small wood (225 liters new barriques). Our Pinot Nero IGT Veneto Sottovoce 47 Anno Domini matures for a period ranging from 9 to 15 months. When our winemakers believe that the perfect was obtained balance between fruit and vanilla, define the assembly of the Pinot Noir affixed in different woods capacities and types. The wine obtained from the assembly is left to rest for 2 months and then it is bottled, where it stands for another 3 months before being offered to our customers.