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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, Guyot with 2000-3800 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 and the wine after racking 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 is the wine ready for to be marketed.
It is a wine suited to veal stews with forest mushrooms. Excellent with roasted red meat and semi-hard cheeses.
Second ten days of September