ALCOHOL CONTENT: 11.5 % vol.

GRAPE VARIETIES USED: 100% Cabernet Franc.

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.

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

VINIFICATION: light maceration of the de-stemmed grapes (approx. 1-2 days). Decantation and fermentation at a controlled temperature of  16-17 °C. Refermentation in pressurized tank (long Charmat method) for one month before bottling.

ORGANOLEPTIC CHARACTERISTICS : Cabernet rosé is a young,  lively wine, combining a fresh flavour with the aroma and character of a classic Cabernet; it has a clear, bright pink colour, with an extra-fine beading and lively, expressive, slightly grassy strawberry and raspberry aromas.

SUGGESTED PAIRINGS:   an excellent aperitif wine, which can be served with starters and fish, or simply as a convivial wine.  

HOW TO SERVE: at a temperature of 6-8° C.