| Grape type: Raboso Piave
Production zone: Levada di Ponte di Piave, silty-clayey soil with gravelly texture.
Production technique: the vines are trained using the Guyot method with a very dense planting pattern, with a fruit cane of 8-9 buds; the vegetative part is separated from the productive part by means of defoliation, in order to expose the bunches to as much sunlight as possible; hand-harvesting of slightly over-ripe grapes and vinification with maceration for 13-14 days.
Ageing: the wine is aged in 20-hectolitre Slavonian oak barrels for 24 months and partially in mid-sized cherry-wood casks for 12 months, followed by 8 months of in-bottle ageing.
Tasting notes: very intense ruby-red colour with slight garnet reflections; the fragrance is reminiscent of morello cherry, plum, raspberry and violet, as well as spices such as pepper and cinnamon, with nuances of leather; expansive palate with good balance between tannins, acidity and alcohol.
Alcohol by volume: 13.5 % Vol.
Acidity: 7.0 %
Serving temperature: 20-21° C.
Bottle sizes: 75 cl. - 150 cl.
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