ORGANOLEPTIC CHARACTERISTICS

Full bodied wine, red ruby colour with violet reflections. Intense and slightly herbaceous, with hints of red ripe fruits, spices and notes of violet.

Food matching: excellent with grilled and roasted red meat as well as with matured cheese.

TECHNICAL FEATURES

Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south east
Type of soil: heavy and clayey
Training system: head training
Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
Grapes: 100% Cabernet
Harvest period: end of September – beginning of Octber
Vinification: red winemaking, the maceration lasts ten days
Bottling: from April to May
Serving temperature: serve at 15° – 18°C
Alcohol: 13,5% vol.
Acidity: 5,5 gr/lt
Sugars: dry