Tre Venezie area
5 g/ lit
200 meters above sea level
5,2 g/ lit
Gravelly, sandy and packed with minerals
16°- 18° C
Long-stemmed wine glass
3500 plants per hectare
The wine is made on the skins, with an extended maceration period lasting 15 to 20 days at a controlled temperature of 26°C to 28°C. Following the primary fermentation stage, malolactic fermentation commences. The wine is then left to age with fine sediment in large barrels until the spring.
The wine is a deep ruby red colour with light garnet shades resulting from the ageing process. It has a spicy twist with notes of red pepper and hints of wild red berries. Scents of hay and vanilla emerge as the wine matures. The full flavour is velvety, with a mild, mellow spicy touch added by the tannins and a leisurely finish.
Perfect with red meat, poultry and game, it is also great with deli meats and mature cheese.