Production area: Doc area of Piave, consisting of a clayey and calcareous soil
Vine training: guyot, vines per hectare 4000.
Production per hectare: 100 quintals of grapes.
Harvest period: second week of October.
Winemaking: red wine vinification of selected ripe grapes, with 8 day-long skin contact . Ripening in stainless steel tanks for 6 months, bottling in Summer and further aging in the vineyard for some months.
Colour: intense full ruby red, with clear purple hues.
Smell: intense, big and complex, with notes of red fruit, such as blackberry, with a soft herbaceous touch, finishing in black pepper.
Mouthfeel: full bodied and quite crisp, pleasantly tannic, quite savoury and long with slight herbaceous finish.
Serving temperature: 18°C
Alcohol: 13% vol
Sugar: 2 g/l
Acidity rate: 5,2 g/l