Grape varieties: 100% Cabernet Franc
Production region: Veneto
Technical data
Alcohol content: 12,00 % vol.
Sugar content: g/l 7
Total acidity: g/l 5
VINEYARDS
Soil type: alluvial plains characterised by layers of permeable clay and gravel
Vine density: 4000 vines/hectare
Vine training system: mainly Guyot
Yield per hectare: on average 140 quintals/hectare
WINEMAKING
Vinification: Traditional red vinification characterised by the use of selected yeasts and by the careful monitoring of fermentation temperatures.
Refinement: in steel tanks e wooden barrels
SENSORY NOTES AND FOOD PAIRINGS
Colour: deep ruby red
Aromas: herbaceous (hay and green bell pepper) with spicy notes of vanilla and green pepper
Taste: supple on the palate thanks to sweet tannins and low acidity
Goes well with…: grilled red meat and quiches, but is generally suitable for the whole meal
Service temperature: 18-20°C
Tasting glass: Wide glass
Bottle
Technical sheet
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