NAME: PRIMO ROSSO IGT (red)

ALCOHOL CONTENT: 12% volume.

GRAPE VARITIES USED: 50% Merlot and 50% Cabernet Sauvignon.

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

SOIL TYPE: balance of clayey and calcareous components, rich in skeleton and organic substances.

TRAINING SYSTEM: Sylvoz and Guyot.

VINTAGE: harvested by hand into crates in mid-September.

VINIFICATION: the healthiest clusters are subjected to whole-bunch fermentation in a

tank with inert gas where carbonic maceration takes place at a controlled temperature. This operation lasts for 8-10 days, during which, in an anaerobic environment, a number of enzymatic reactions take place, such as the breaking up of the particles which form the skin, resulting in the transfer of colours and aromas from the skin to the pulp.

This phase is followed by the devatting and pressing of the pomace. The resulting must-wine finally undergoes alcohol fermentation at a controlled temperature of 16°C.

This technique provides us with a wine which is ready for drinking just one month after the grapes are harvested, and presents all the primary aromas found in the grape.

ORGANOLEPTIC CHARACTERISTICS: deep ruby red in colour, with a purplish tinge. The bouquet is vinous, fresh and fruity, with hints of blackberry and morello cherry; well-orchestrated, full, rounded palate reminiscent of fresh grapes.

SUGGESTED PAIRINGS: Excellent with salami, meats and cheese, but can be served throughout any meal.

HOW TO SERVE: at a temperature of14-16°C in red wine goblets.