Description

Cultivation area:
Veneto region.
Soil type:
Clayey and calcareous with a high plasticity, in the hills, rich in skeleton.
Winemaking:
Harvest September beginning of October with hand picking. Fermentation at a controlled temperature between 20 ° C and 22 ° C, with maceration for about 7-8 days in which at least 4 pumping over is repeated per day.
Refinements:
Rest in stainless steel.
Colour:
Intense strong red.
Bouquet:
Fresh and lively bouquet with hints of ripe red fruit and undergrowth.
Taste:
Harmonious, pleasantly tannic and savory.
Manintenance:
Maintains its characteristics for more than 5 years; it must be stored in cool (18-19 ° C) and not very bright places.