Vine: Raboso Piave
Production area: alluvial well drained ground, resulting from the sedimentary gravel deposits following river Piave past flood.
Vine training: Guyot, vines per hectare 3800
Produzione per ettaro: 70 quintals of grapes
Harvest period: end of October 2009
Winemaking: red wine vinification with 14 day-long skin contact. Refining in 5hl oak barrels for 18 months and following maturation in stainless steel tanks until bottling (Summer 2011). Final aging in the vineyard, some month-long.
Colour: Intense ruby red with burgundy hues.
Smell: full wide and complex, with notes of violet, cherry, ripe plum and red fruit jam, enriched by spicy and balsamic hues.
Mouthfeel: full bodied wine, ripe, fresh and medium tannic, harmonious and quite long.
Serving temperature: 18°C, but it is advised to open the bottle 1 hour before serving
Alcohol: 12,50% vol
Residual Sugar: 7g/l
Acidity rate: 7g/l