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Grape type: Raboso Piave 100%
Production zone: Levada di Ponte di Piave, clayey-silty soil.
Production technique: Guyot-trained vineyard with 5000 vines per hectare and a fruit cane of 8-9 buds, the vegetative part is separated from the productive part by means of defoliation. The grapes are harvested entirely by hand, and vinified with maceration for 13-14 days.
Ageing: in Slavonian oak and cherry-wood barrels for 24 months, followed by 8 months in bottle.
Tasting notes: deep ruby-red colour with garnet reflections; bouquet of morello cherry, plum, raspberry, sweet violet and spices including pepper, cinnamon and chocolate; the palate is mouth-filling, austere and well-balanced; made using the historic native Raboso Piave grape type, with part of the grapes being allowed to dry out.
Alcohol by volume: 14° Vol.
Acidity: 5.80 ‰
Serving temperature: 20-21° C.
Bottle size: 75 cl. - 150 cl.
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