In the vineyard

The grapes grow in the Treviso hills, on clayey soils, where the yield is low.
Before the veraison, the grapes are usually thinned out. This process favors a over-ripening of the grapes in the plant and the achievement of an adequate phenolic maturity.
The polyphenolic charge at harvest is very high and allows a strong aromatic concentration and a simple production process.

In the Winery

Maceration the skins for about 5 days and soft pressing of the grapes.
Fermentation for about 8 – 10 days in steel at a controlled temperature of 22 – 24° C.
The wine is then racked and left to rest for 6 months in steel tanks at a temperature of about
15 – 16° C.
In spring, it is filtered and prepared for bottling.

In the Glass

It has a charming ruby red color, enriched with garnet reflections with aging.
The bouquet is complex: hints of black currant and blueberry, slightly herbaceous, vinous.
A leather note emerges during the refining.
It is a fresh, harmonious, pleasantly bitter, sapid wine with a persistent aftertaste. Its evolution in the bottle is interesting.
It goes well with first courses with important sauces, red meats and medium-aged cheeses.

To be served at:

16 – 18° C.

Shelf-life:

About 24 months.