Pinot Nero is regarded as one of the noblest black varietals globally. It is an international variety of French origin, widely planted the world over. Very sensitive to terroir, growing it is often a real challenge for vintners. In Italy, it is grown in many regions.

The shoot apex is whitish and fluffy. Moderately spread-out, the area near the edge has a purplish color. Medium-sized cordiform leaves, generally with three lobes.

The bunch is cylindrical, small and generally tight. Often characterized by a single wing.

The berries are slightly oval, small and covered in bloom; the skin is a very dark color, black with purple highlights.

Budbreak: Medium-early (first ten days of April).

Ripening: Early or medium-early (first ten days of September).

Pinot Nero has demonstrated that it prefers temperate to warm climates, while it fears excessively high temperatures during ripening. Cultivation expertise has clearly shown that it likes moist, non-calcareous hillsides. The best-suited training methods are moderately spread-out (controlled development), such as Guyot and spur cordon. Short pruning has proven to yield the best results. It is moderately productive, but consistent over time. Its marked sensitivity to botrytis and powdery mildew is well known.

When used on its own or in a grape blend, Pinot Nero yields light ruby-red wines. The most common bouquet descriptors are fruit and flowers. It ensures good alcohol content and generally results in wines that can harmoniously stand moderate aging.