Garnet red meditation wine with great texture, captured from a selection of red grapes, aged in oak barrels. Full, intense fragrance with notes of ripe red candied fruit. Pleasant tannins on the palate with soft, velvety sensations.
Type of product: Still red wine
Alcohol: 13% Vol.
Production area: Province of Treviso (Veneto)
Grape Variety: Cabernet and Merlot i.g.t. Veneto
Agronomic characteristics:
The vineyard is cultivated on medium-textured almost clayey soil, exposed towards the southeast. Using Guyot and Silvoz training system, with a density of 4500 plants per hectare. The fertilization is organic, integrated with phytosanitary defense.
Production process:
The harvested and destemmed grapes are placed in a tank to ferment with a controlled temperature of 25-27 ° C. After 5-6 days the grape must is separated from the skins, the skins are then pressed and the grape must concludes its fermentation in stainless steel tanks with a controlled temperature of 22 ° C. Once fermentation is completed, the wine is decanted and rests in oak barrels for about 8 months. After this period the wine is bottled, rests again for 4 months and then it is put on the market.
Food Pairing: Fine cuts, grilled, game, stewed and braised meats, cold cuts and hard
cheeses, are all ideal combinations to savor this wine.
Serving temperature: 18 ° C

This rich straw yellow colored wine obtained from a selection of the best white grapes is refined in small oak barrels. Full, intense bouquet with hints of ripe, exotic candied fruit.
On the palate it is sapid with mineral hints including a citrus note which gives a pleasant sensation.
Type of product: Still Mature White Wine
Alcohol: 13% Vol.
Production area: Province of Treviso (Veneto)
Grape Variety: Chardonnay and Verduzzo Trevigiano i.g.t. (Veneto)
Agronomic characteristics:
The vineyard is cultivated on medium-textured almost clayey soil, exposed towards the southeast. Using Guyot and Silvoz training system, with a density of 4500 plants per hectare. The fertilization is organic, integrated with phytosanitary defense.
Production process:
The harvested and destemmed grapes are placed in a tank with a controlled temperature of 10-12 ° C, after 6-8 hours the grape must is separated from the skins, the skins are then softly pressed and the grape must starts its fermentation in barriques with a controlled temperature of 18 ° C. Once fermentation is completed the decanted wine rests in barriques for about 4 months, during which time it is constantly subject to batonnage.
Afterwards the wine is bottled and left to rest for 3 months before it is put on the market.
Food Pairing: Goes well with cod fish, stewed fish and aged cheeses.
Serving temperature: 14 ° C