Vine: Cabernet Sauvinon
Area of production: the vineyards are situated in the province of Treviso, on a flat area of alluvial origin,of medium mixture.
Vine training: Guyot
Production per hectare: 120 quintals of grapes
Harvest period: Between the end of September, and the beginning of October
Winemaking: red wine vinification with 6-8 day-long skin contact under controlled temperature. Further following stage in stainless steel tanks for fermentation (alcoholic as well as malolactic) completion. Final 4-5 month-long refining in tanks before bottling.
Colour: full ruby red with purple hues
Smell: full and elegant with notes of raspberry, gooseberry, and violet, cherished by some sweet spicy notes finishing in black pepper.
Mouthfeel: dry and savoury, round, pleasantly long and balanced.
Serving temperature: 13° – 16° C
Alcohol: 12,30% vol
Sugar: 4 g/l
Acidity rate: 5,10 gl