ruby red with violet reflection
intense, lightly herbal, remembering of red berries.
a little bit herbal, great corpus, round flavour, harmonic, velvet
Methode of production
the harvest, at the beginning of October, is only made by hand and as soon as possible we press the grapes in a soft manner. The most start his fermentation and maceration of 14 / 18 days at a temperature of 26/28 °C; after this starts the vinification and the completations of fermen- tion alcoholic and malolactic in steel tanks. Lying on his lees for some months, the wine will be stabilizzed at a cool temperatu- re and bottled. After all this pro- cedure, the aging time in bottle is of some months.
red meat, roasted meat, boiled meat, skewered meat (venetian traditional food).