Cabernet 3O% – Malbech 20% e Merlot DOC 30% plus selected local red varieties from the Asolani Hills.
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.
Sylvoz and Guyot.
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.
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.
Alcohol: 12,5% vol. Acidity: 5,50 gilt Net extract: 24 gilt Sugar: 13 gilt Pressure: 4,5 bar