Grape kinds: Raboso Piave 100%
Zone: vineyards located in province of Treviso, in Ponte di Piave.
Production per hectare: 80 quintals.
Harvest period: end of October.
Method: Vinification in red, with maceration and fermentation on the skins for 15 days. 15% of the grapes are put in drying for a period of about 90 days. Pressed and left in maceration for about a month in open vats of wood, it is then refined in tonneaux for 24 months.
Color: intense ruby red with a little garnet note.
Parfumes: huge intensity, fine and wide complexity; well blended marked notes marasca cherry on a red fruit jambasis with an elegant spicy and ethereal aromas.
Taste: big volume and great structure, with a velevet and thick tannin. Good harmony in a long balsamic finale.
Serving temperature: 18/20° C
Total acidity: 7 g/l
Alchol: 14 %vol.