Rebo Rigotti, a renowned researcher at the Istituto Agrario di San Michele all'Adige, was determined in the 1950s to find a substitute for Merlot to be used in less suitable areas. Thus, by crossing two varieties, he created Rebo, from which this wine takes its name, defined as a true "indigenous" wine, interwoven with the roots of the territory where it was born. Rebo combines the softness of Teroldego with the robustness of Merlot: thanks to its characteristics, it does not fear the passage of time in the bottle. The vineyards, located on the Cesura estate, find their ideal habitat on clayey-sandy soils, thanks also to the commitment to environmental protection and the use of methods that do not involve the use of chemicals, as well as ancient cultivation techniques such as the horse-drawn plough, cardinal principles of the Pisoni winery. In the cellar, during fermentation, the must undergoes maceration in stainless steel vats for about 30 days using selected yeasts. Its refinement continues with a 24-month aging in oak barrels to obtain a wine of great structure, rich in colour and sweet tannins. On the nose, Rebo offers an enveloping bouquet of wild berries and a light spicy note. The palate is velvety and delicate, with well-balanced tannins. Meat is its favourite accompaniment, from sheep's milk to red meat.