Still Red Wine
PRODUCTION AREA
Situated in: province of Treviso
Variety: Cabernet
Soil: medium textured and stony
Growing method: Sylvoz
Harvest: second half 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 steel vats
ANALYSIS
Residual sugar: 4-5 g per litre
Alcohol: 12% vol
Total acidity: 5-5.5 g per litre
CHARACTERISTICS
Appearance: red with violet highlights.
Scent: ripe cherries and green pepper.
Flavour: warm and soft.
SERVING SUGGESTIONS
This harmonious, full-bodied wine is delicious with salami and grilled or roast red and white meat.
Serve at a temperature of 17-18 °C.
