It's called Lo Straniero, and it's actually a wine made from an international grape variety, Pinot Noir. Specifically, 95% of the noble Burgundy grape variety is used in the production of this Emilian red wine, with the addition of a small percentage of one of its close relatives, Pinot Teinturier, of very ancient origin and genetically present in various varieties. Its characteristic is to give, as the name clearly suggests, deeper colours. Processing is simple but accurate. After crushing, there is a pre-fermentative cold maceration phase. This serves to extract the best colour and aromas from the skins. This is followed by the fermentation phase, with selected yeasts at a controlled temperature and, after racking, a careful maturation phase in second and third passage oak barriques. At the end of this phase, the wine is blended, clarified and bottled. Ruby red, with dark nuances, this Pinot Noir has a beautiful typical bouquet that directly recalls small red fruits and wild strawberries. In the mouth it reveals a noble and elegant soul. It is gratifying from the very first sip, thanks to its perfect balance between ripe fruit and freshness. The tannins, sweet but well present, suggest that this wine is capable of facing several springs with confidence. With time it will acquire complexity and character.