Its dense, garnet-veined ruby colour finds its complement in the rich, pulpy fruit on the nose, where intense notes of wild dark berry fruit and dried plum are backgrounded by still-evolving spice and pungent hints of balsam.


In the mouth, the tannins and velvety mouthfeel work in harmony with each other, resulting in a wine of notable drinkability and pleasure.

Growing Conditions

Grapes: Cabernet Franc, Cabernet Sauvignon, Merlot and Marzemino, in percentages in accord with the production code, all grown exclusively in our estate vineyards Location: vineyards nearby the San Salvatore Castle Aspect: south Soils: clay


Yield per hectare: 70 quintals Harvest period: 20 September - 10 October


Vinification: this wine is made with well-ripe grapes. After the grapes are de-stemmed and pressed, the wine ferments and macerates on the skins for 15 days; it then undergoes malolactic fermentation, followed by filtration and maturation.


Maturation: 36 months in 5hl tonneaux and large 50hl oak barrels, followed by 8-12 months in the bottle in the cellar.


One of the finest expressions of this particular blend, as specified in the Colli di Conegliano D.O.C.G. production code. The union of the classic Bordeaux blend (Cabernet Franc, Cabernet Sauvignon, and Merlot) with Marzemino brings to this distinctive wine its superb, refreshing crispness and its intriguing, complex structure.

Food Pairing

Its crispness, fine tannins, and rounded mouthfeel make Vinciguerra the perfect partner to grilled meats, roast kid and lamb, and it accompanies medium- and long-aged cheeses as well.