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