Production area: the vineyards are situated in the province of Treviso, on a flat alluvial area, of medium mixture.
Vine training: Guyot, Sylvoz
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, following stage in stainless steel tanks for fermentation completion. 4-5 month-long final refining before bottling.
Colour: bright intense ruby red, with purple hues.
Smell: fruity, especially of red fruit and raspberry , with a light violet note and final herbaceous aftertaste.
Mouthfeel: smooth and full, crisp with a fruity long aftertaste.
Serving temperature: 13° – 16°C
Alcohol: 12,00 % vol
Sugar: 4 g/l
Acidity rate: 5,2 g/l