Red

  • Barrique Merlot Piave DOC

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    BARRIQUE MERLOT PIAVE DOC

    ORGANOLEPTIC CHARACTERISTICS

    Deep carnet red colour, wine of significant depth, well rounded and with great body.
    Never loosing the peculiar characteristics of Merlot grapes it reveals notes of plum and cherry. Spicy, velvety and tannic aroma.

    Food matching: perfect accompaniment to roasted and stewed red meats, with all game dishes and matured cheese.

    TECHNICAL FEATURES

    Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south
    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% Merlot
    Harvest period: end of September
    Vinification: red winemaking, the maceration lasts ten days, then we let the wine mature in french oak barrels for eight months before bottling.
    Bottling: from November to December
    Serving temperature: serve at 16° – 18°C
    Analytical data: Alcohol: 13,5 % vol.
    Acidity: 5,0 gr/lt
    Sugars: dry

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    Our Wines

  • Merlot DOC Piave

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    MERLOT DOC PIAVE

    ORGANOLEPTIC CHARACTERISTICS

    Full bodied red wine with ruby red colour. Fine, persistent and elegant bouquet, scents of ripe fruits and spices.

    Food matching: perfect accompaniment to boiled or roasted white and red meats, semi matured cheese and fish stew.

    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% Merlot
    Harvest period: end of September
    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 gr/lt
    Sugars: dry

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    Our wines

  • Piave DOC Cabernet

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    PIAVE DOC CABERNET

    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

    Download the technical sheet

    Our wines