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Wine with controlled denomination of origin V.Q.P.R.D.
D.O.C. Venezia area in the provinces of Treviso and Venezia with loose calcareous-clayey floodplain soils, rich in subsoil.
Runner system,Sylvoz and Guyot with 2500-4300 vines per hectare.
Max.160 quintals of grapes.
After pressing, the grapes are put into fermenters for maceration of the must in contact with the skins for 8-10 days at a controlled temperature of 28-30°C. Pumping over is carried out in this stage to extract the colour and tannins from the skins. The alcoholic fermentation is also completed in this period, while after racking it is transferred into steel containers for malolactic fermentation.The wine remains in the tanks to age for at least 8-10 months before being bottled. Only after at least three months of ageing in the bottle the wine is ready to be marketed.
It goes well with the classic beef, pork and lamb or mutton roasts and with ripe cheeses.
End of September, beginning of October.