Winemaker Roberto Cipresso has tried his hand at mixing tradition and innovation and the result has been a Pinot Noir transplanted to Piedmont from Burgundy. Count Camillo Benso di Cavour had already experimented with this, albeit in vain, in the 19th century. Renoir is the fruit of this new experimentation, which combines Pinot Noir with the great Piedmont wines. The decision to use the grapes from at least two vines for the production of each bottle of wine, as well as the noble and capricious nature of the grapes, which are harvested only in the best of vintages, have earned Renoir its reputation as a wine that is powerful and yet velvety.