Town of production: San Polo di Piave – Campo di Pietra (Salgareda)
Variety: Raboso Piave
Training system: Guyot
Harvest period: November
Yield per hectare: 8,000 / 9,500 Kg
Fermentation: Open-top fermentation with 25 days of maceration
Aging: In large Barrels for 24 months, in the bottle for 8 months
Alcohol content: 13% Vol.
Total acidity: 7,0 g/l
Color: Ruby red with garnet red highlights
Bouquet: Morello cherry and cherry with a hint of violet and plumb
Flavour: Powerful and austere with just the right tanning content.
Serving temperature: 18-20°C
Classic 0,75 l
Campaign financed according to EC regulation n. 1308/13