Town of production: The left of the Piave river.
Variety: Cabernet Sauvignon
Training system: Guyot
Harvest period: Last 10 days of October
Yield per hectare: 8000 / 10000 Kg
Fermentation: In stainless steel vats for 15 days briefly in contact with the lees.
Aging: In stainless steel vats for 8 months, in the bottle for 4 months.
Alcohol content: 12,5% Vol.
Total acidity: 5,3 g/l
Colour: Ruby red tending to violet.
Bouquet: Overtones of cherry and woodland fruits.
Flavour: Gentle, full and pleasantly tannic.
Serving temperature: 18 – 20°C
Classic 0,75 l
Campaign financed according to EC regulation n. 1308/13