![](\"https:\/\/vanzini-wine.com\/wp-content\/uploads\/2025\/11\/BT_Vanzini_PinotNoirKairos.png\" "\\"BT_Vanzini_PinotNoirKairos\\"")
<\/span><\/div><\/div><\/div>PINOT NERO I.G.T.<\/h5><\/div>Kairos<\/h2><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/div><\/div><\/div>AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12% – 13% by vol. (depending on the vintage)<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Noir<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes in the Oltrep\u00f2 Pavese region, located in the San Damiano al Colle district<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from a disintegration of arenaria and calcareous rocks, with a clay component, situated at 235 – 340 metres above sea level. Traditional Gujot system<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
Kairos<\/h2><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/div><\/div><\/div>AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12% – 13% by vol. (depending on the vintage)<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Noir<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes in the Oltrep\u00f2 Pavese region, located in the San Damiano al Colle district<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from a disintegration of arenaria and calcareous rocks, with a clay component, situated at 235 – 340 metres above sea level. Traditional Gujot system<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12% – 13% by vol. (depending on the vintage)<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Noir<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes in the Oltrep\u00f2 Pavese region, located in the San Damiano al Colle district<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from a disintegration of arenaria and calcareous rocks, with a clay component, situated at 235 – 340 metres above sea level. Traditional Gujot system<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
750 ml (bottle)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12% – 13% by vol. (depending on the vintage)<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Noir<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes in the Oltrep\u00f2 Pavese region, located in the San Damiano al Colle district<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from a disintegration of arenaria and calcareous rocks, with a clay component, situated at 235 – 340 metres above sea level. Traditional Gujot system<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
12% – 13% by vol. (depending on the vintage)<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Noir<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes in the Oltrep\u00f2 Pavese region, located in the San Damiano al Colle district<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from a disintegration of arenaria and calcareous rocks, with a clay component, situated at 235 – 340 metres above sea level. Traditional Gujot system<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
100% Pinot Noir<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes in the Oltrep\u00f2 Pavese region, located in the San Damiano al Colle district<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from a disintegration of arenaria and calcareous rocks, with a clay component, situated at 235 – 340 metres above sea level. Traditional Gujot system<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
First and second hill slopes in the Oltrep\u00f2 Pavese region, located in the San Damiano al Colle district<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from a disintegration of arenaria and calcareous rocks, with a clay component, situated at 235 – 340 metres above sea level. Traditional Gujot system<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
Soil derived from a disintegration of arenaria and calcareous rocks, with a clay component, situated at 235 – 340 metres above sea level. Traditional Gujot system<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
10\/25 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
Fermentation with maceration of the skins in steel vats at a temperature of 10\u00b0 for 2 \u2013 4 days before continuing the fermentation process at a controlled temperature of 18\u00b0 \u2013 25\u00b0 for a period of 10 \u2013 12 days. Following decanting and a maturation period of at least 3 months in steel tanks, the wine is then refrigerated in order to stabilize it for the bottling process<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
Refinement for 60 days in glass bottles<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
Characteristic red colour. Fresh and fruity aroma. The initial vinous impressions are followed by floral notes of violets, red fruits, cherry, raspberry, plum and forest fruits. Velvety and light to the taste with anintriguing, elegant and complex structure. Excellent lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>
SERVE AT 10\u00b0\/17\u00b0<\/h5><\/div>
Red or white meats, light and mild first courses, well-suited to fish dishes and a good choice as an aperitif<\/p>\n<\/div>