Production area: Cornuda (Treviso)
Position: hill, altitude 220 m
Training system: cordone speronato
Production: maximum 60 q/Ha – manual harvest
Vinification: in red, with a maceration in touch with the skins for 10/15 days
Fermentation: in stainless steel , for  about  10/15 days  at 28° C with frequenti rimontaggi
Malolactic fermentation : yes
Maturity : oak barrels for 24 months
Aging: About 12 months in the bottle

FOOD MATCHES

Succulent meats , like game bird or coat, braised beef and  roast.

Exciting on mature cheeses
Recommended glass: medium sized tulip

DATA SHEET

Alcohol: 13,50
Serving temperature: 18-20 °C.