Grape varieties:

Cabernet 3O% – Malbech 20% e Merlot DOC 30% plus selected local red varieties from the Asolani Hills.
Production area:

Vineyard Virginia (locaity S. Zenone degli Ezzelini). Situated on the slopes, exposed to cooling breezes with strong temperature fluctuations, low per-hec.tar yield.

About 150 m. a s.l.
Type of soil:

Clay and limestone composition.
Training system:

Sylvoz and Guyot.
Plants per-hectare:

Harvest period:

First ten days of October.
Wine Production method:

The grapes are selected and put in cases. The wine-making is done in white with a soft pressing in order to get a rosé and fruity wine. After decanting and then standing for 20 hours, selected yeasts are added to the wine. Fermentation lasts for around 15 days at 17° C; afterwars the wine is kept in controlled stainless steel tanks until the sparkling process.
Sparkling process:

Further fermentation in an autoclave with selected yeasts at 16° C for 60 days.

30 days in bottles

Intense cherry red colour. It has an elegant perfage andit offers a pleasing fruity bouquet with hints of strawberry and raspberry as well as canine rose notes. Intense taste with good persistence, yet pleasantly fresh and soft.
Best served with:

Excellent as an aperitif, or to accompany starters, sausages or cheese of average seasoning. Asolani cuisine: Smooked goose breast with Treviso radicchio.
Serving temperature:

8° C
Technical details:

Alcohol: 12,5% vol. Acidity: 5,50 gilt Net extract: 24 gilt Sugar: 13 gilt Pressure: 4,5 bar