ALCOHOL CONTENT: 13.5% volume

GRAPE VARIETIES USED: MERLOT

PRODUCTION AREA AND EXPOSURE: vineyards of Campo di Pietra, in the Piave River basin, south-east of Treviso.

The grapes came from a ten-year-old wine, facing south-east, which surrounds the company headquarters.

SOIL TYPE: caranto, a type of terrain which derives from the weathering of sedimentary rocks, rich in potassium and with a balanced proportion of clay and humus. 

TRAINING SYSTEM: Guyot

VINTAGE: harvested by hand into crates when fully mature, slightly late, between the end of September and the beginning of October. In the summer, shoot thinning and green harvesting are carried out, in order to contain the exuberance of a vine which is still relatively young. The grape yield is around 0.7 Kg/plant. 

VINIFICATION:.the grapes are stripped and crushed, then the skins are macerated for 20 days in wooden vats. After devatting, the wine is immediately transferred into barrels where malolactic fermentation is completed.

MATURATION AND AGEING: in new French oak barrels for 15 months. The wine is then aged in the bottle for a further year before sale.

ORGANOLEPTIC CHARACTERISTICS: bright ruby red, intense vinous fragrance reminiscent of mature forest fruits, coffee and chocolate; evolves pleasantly with ageing. Crisp, rounded flavour; well-orchestrated palate with just the right amount of tannin.

SUGGESTED PAIRINGS: a fine accompaniment to roasts, game, meats cooked on the skewer and soft mature cheeses.

HOW TO SERVE: at a temperature of 16 - 18°C in large, long-stemmed glasses.