|
Production area |
Veneto. |
|
Vineyards altitude |
50/100 m. s.l.m. |
|
Vine variety |
Cabernet franc e Cabernet Sauvignon. |
|
Yield per hectare |
10 t. |
|
Grape harvest |
manual. |
|
Wine making |
soft pressing of the grapes, fermentation of the musts with the red skins at low temperatures in steel tanks and finally draining off after a week. |
|
Alcohol |
12,5% vol. |
|
Food combinations |
white and red meat or aged cheese. |
|
Service temperature |
18° C. |
|
Preservation |
in a fresh place and repaired from the light. |
