Production zone: Campodipietra, in the South of the province of Treviso
Soil type: loamy soil
Training system: guyot
Harvest: at the beginning of October
Wine processing
Winemaking: grape de-stemming and crushing. Maceration in steel for 15 days with daily délestage. Malolactic fermentation starts after the alcoholic fermentation and ends before the racking off of the lees
Maturation and ageing: before being bottled, it rests about 8-10 months in steel tanks
Characteristic
Colour: intense ruby red colour with violaceous reflections
Bouquet: with a varietal note of herbs enriched by fruity hints of blackberry and raspberry jam; finishing with the evident spicy note of cinnamon and a lighter one of tobacco and dry hay
Taste: well-structured and balanced, savoury, persistent and with a pleasant tannic finish
Serving suggestions: best served with roasts of white meat, red meat dishes, game, and matured cheese
Serving temperature: 18-20 °C
Storage: store in a cool place away from direct sun- light and heat sources