Nose
Intense, lightly herbal, remembering of red berries.
Palate
A little bit herbal, great corpus, round flavour, harmonic,
velvety.
Harvest
The harvest, at the beginning of October, is only made by hand.
Winemaking
As soon as possible we press the grapes in a soft manner. The most start his fermentation and maceration of 14 / 18 days at a temperature of 26/28 °C; after this starts the vinification and the completations of fermention alcoholic and malolactic in steel tanks. Lying on his lees for some months, the wine will be stabilizzed at a cool temperature and
bottled.
- Less than 2 g/L RS
Aging
After all this procedure, the aging time in bottle is of
some months.
Appearance
Ruby red with violet reflections.
Food Pairing
Red meat, roasted meat, boiled meat, skewered meat (Venetian traditional food).
