Area of origin: Provincia di Treviso
Training system: Guyot
Harvest period: 10 October
Yield per hectare: 85000 Kg
Fermentation: In stainless steel vats with 20 days maceration on the marc.
Aging: n stainless steel vats for 18 months, in the bottle for 3 months.
Alcool: 12,5% Vol.
Total acidity: 5 g/l
Colour: Ruby red tending to violet.
Bouquet: Overtones of woodland red fruits, wild strawberries, blackberries and violets.
Flavour: Warm, harmonious, persistent, becoming velvety over time.
Serving temperature: 16-18°C
Classic 0,75 l
Campaign financed according to EC regulation n. 1308/13