NAME: CABERNET DOC PIAVE (red)

ALCOHOL CONTENT: 12.5 % vol.

GRAPE VARIETIES USED: 70% Cabernet Franc and 30% Cabernet Sauvignon.

PRODUCTION AREA AND EXPOSURE: Piave River basin, south-east of Treviso.

SOIL TYPE: basically clayey-calcareous. Excellent for the production of red wines with a yield of 90-100 quintals per hectare.

TRAINING SYSTEM: Sylvoz and Guyot.

VINTAGE: harvested by hand into crates at the end of September.

VINIFICATION: classic redmaceration for approx. 8 days with frequent pumping over; temperature close to 23-25°C.

MATURATION AND AGEING: the wine matures in stainless steel tanks for approx. 6 months; the malolactic fermentation process is also completed before bottling.

ORGANOLEPTIC CHARACTERISTICS : the strong personality of this wine is the result of the skilful combination of the two grape varieties. Ruby-red in colour with purple tinges, the bouquet is reminiscent of ribes and blackberry. The flavour is characterised by the classical grassy tones typical of Cabernet.

SUGGESTED PAIRINGS: salami and cured meats, grilled meats and cheeses.

HOW TO SERVE: at a temperature of16° C in large, long-stemmed red wine glasses.