Optimising the fermentation of Pinot Noir on the skins, done by some wineries at the start of the 1950s, led to the creation of the ‘Pinot nero dell’Oltrepò pavese’ DOC in 2010, wholly dedicated to this still wine. Vinification of Pinot Noir with skin contact, as winemakers all over the world know well, is beset with tensions and often disappointment, but heralds the most amazing successes when all the elements of the suitability of the winemaking area are expressed. A difficult challenge that allows Oltrepò to compete with areas of the world where bottles epitomise the legend of the wine itself.