Still Red Wine
PRODUCTION AREA
Situated in: Province of Treviso
Variety: Cabernet
Soil: calcareous clay
Growing method: Sylvoz
Harvest: second week of September
Harvest method: by hand
VINIFICATION
Pressing: soft
Maceration: 5-6 days on the skins
Yield: 75%
Fermentation: at strictly controlled low temperature (20-22°C)
Maturation: in oak casks
ANALYSIS
Residual sugar: 2-3 g per litre
Alcohol: 12.50% vol
Total acidity: 5-5.5 g per litre
CHARACTERISTICS
Appearance: red with garnet highlights.
Scent: releases vanilla-flavoured wood and a sweet cherry aroma.
Flavour: warm and soft with well-balanced harshness and softness.
SERVING SUGGESTIONS
Goes well with all meat dishes.
Serve at a temperature of 18-20 °C, open one hour before serving.
