Town of production: Campo di Pietra
Variety: Raboso Piave
Training system: Guyot
Harvest period: Early November
Yield per hectare: 8,000 Kg
Fermentation: 20 days in stainless steel vats, partly in contact with the skins.
Aging: 24 months in large oak casks with a part of the wine coming from rack dried grapes and 12 months in the bottle
Alcohol content: 13% Vol.
Total acidity: 6,5 g/l
Colour: Ruby red with garnet red highlights
Bouquet: Recalls of marasca cherry, black berry, cherry and blueberry
Flavour: Austere, sapid and characteristic
Serving temperature: 18-20 °C
Classic 0,75 l