ALCOHOL CONTENT: 13% volume.

GRAPE VARIETIES USED: 50% Merlot, 20% Cabernet Franc and 30% Cabernet Sauvignon; proportions may vary from year to year.

PRODUCTION AREA AND EXPOSURE: vineyards of Campo di Pietra in the Piave River basin south-east of Treviso. The grapes are from vines with an average age of 28 years; exposure varies depending on the grapes used. 

SOIL TYPE: caranto, a type of terrain which derives from the weathering of sedimentary rocks, rich in potassium and with balanced proportions of clay (30-35%) and lime (max 20-25%) – sand 45-50%.

TRAINING SYSTEM: Guyot and Sylvoz short cane.

VINTAGE: harvested by hand into crates at different times, depending on the variety and on the vine; generally from late September to early October.

VINIFICATION: destemming and crushing of the grapes. Maceration for 16-20 days in wooden vats with daily délestage. After racking the wine remains in the wooden vats for malolactic fermentation, after which it is transferred into barrels. 

MATURATION AND AGEING: in oak barrels for 12-15 months, in which the the various varieties are also blended. Bottled and aged for over a year in the bottle before sale.

 

ORGANOLEPTIC CHARACTERISTICS: deep red colour tending towards garnet as the wine ages. Full, rounded fragrance with a hint of raspberry and blackberry. As the wine ages, the bouquet evolves, acquiring nuances of cocoa, coffee and liquorice. Well-balanced body with stylish, mellow tannins.

 

SUGGESTED PAIRINGS: its balanced flavour makes it an excellent accompaniment for games dishes, roast pork and mature cheeses.