RECIPES
Type: still red wine Grapes: 100% Merlot Characteristics and location of the vineyards: vineyards planted on clay soils Vineyard system: sylvoz Harvest: manual between the 2nd and 3rd ten days of September Vinification: after crushing, the product is kept in cold maceration for 12-24 hours and then continues to be macerated for another 3-4 days with the aim of best extracting the aromas and polyphenols. The fermentation is conducted at temperatures not exceeding 22 °C so as to keep the product fresh, with young and elegant aromatic characteristics. Colour: ruby red with violet hues Bouquet: intense, bouquet of violets, cherry notes and hints of red berries Taste: goog structure, soft, balanced and harmonious Serving temperature: 16-18°C Alcohol content: 11,5% Recommended pairings: with the entire meal, excellent with roasted white meat, cheese and cold cuts Wine storage: in a cool place at 14-18 °C, protected from light
White and red meats. Typical Venetian receipes: “fegato alla veneziana”, “sopa coada”, “baccalà alla vicentina”, stewed eel.
PAIRINGS
RECIPES
Type: still red wine Grapes: 100% Merlot Characteristics and location of the vineyards: vineyards planted on clay soils Vineyard system: sylvoz Harvest: manual between the 2nd and 3rd ten days of September Vinification: after crushing, the product is kept in cold maceration for 12-24 hours and then continues to be macerated for another 3-4 days with the aim of best extracting the aromas and polyphenols. The fermentation is conducted at temperatures not exceeding 22 °C so as to keep the product fresh, with young and elegant aromatic characteristics. Colour: ruby red with violet hues Bouquet: intense, bouquet of violets, cherry notes and hints of red berries Taste: goog structure, soft, balanced and harmonious Serving temperature: 16-18°C Alcohol content: 11,5% Recommended pairings: with the entire meal, excellent with roasted white meat, cheese and cold cuts Wine storage: in a cool place at 14-18 °C, protected from light, avoiding prolonged periods in the fridge
White and red meats. Typical Venetian receipes: “fegato alla veneziana”, “sopa coada”, “baccalà alla vicentina”, stewed eel.
PAIRINGS