•
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
