Cabernet Franc and Cabernet Sauvignon.
Deep ruby red color with evident violet reflections.
Young wine with an intense aroma, fresh, sweet and fruity with light vegetable. Elegant floral note with hints of violet.
It is soft and light with a balanced acidity and good sapidity. The finish is dry and persistent.
Acidity 5 g / l
Sugar residue 5 g / l
Alcohol 13% Vol.
Coverage 140 quintals / Ha
Harvest time First week of October.
Maturation time on the skins The grapes, pressed and de-stemmed, are placed in the maceration vats for a period of between 8 and 10 days during which they are alternated reassembly, punching and délestage.
Fermentation At racking the wine is fermented at a controlled temperature.
Aging In steel tanks for 90%, in barrels for 10%.
Location Colline di Conegliano, on the slopes of the first Dolomitic buttresses in the northern part of the province of Treviso in the Felettano hills.
Altimetry 270 m s.l.m.
exposure North – South
Soil type Medium-textured clay
Plant density 5,000 plants / Ha
Training system Guyot
TIPS AND FORMATS
Pairings It goes well with robust first courses and light meat dishes and boiled meats.
Serving temperature 16 – 18 ° C uncorking the bottle at the time of consumption.
Conservation It is a wine to be drunk young, preferably within two years. Bottle placed in a cool, dry place away from light.
Formats 75 cl bottle