RECIPES
Location: our vineyards in Salgareda (TV) Maturation: end of September. Vineyard system: Sylvoz Planting density: 3500 grapes/ha Soil: clay with “caranto” soil. Vinification: after collection, we press the grapes, so that grapeskins and must brew in the maceration process for about 4/6 days long, into steel or cement tubs at controlled 26/28°C temperature. Then wine is allowed to sharpen for a few months in cement tubs. Alcohol content: 11,50 - 12% vol. Description: intense ruby red coloured wine, with purplish reflexes, is soft, slightly tannic, full-bodied. Pairings: bushmeat, spiced roasts, semi-mature cheeses. Serving temperature: 16-18°C. Storage: in a cool place, at 12-16°C, protected from light. As soon as possible, transfer the damigiana’s content into bottles. Transfer immediately the wine into glass bottle, if you have transported it into plastic containers. Before and after use, clean well the trays.
RECIPES
Location: our vineyards in Salgareda (TV) Maturation: end of September. Vineyard system: Sylvoz Planting density: 3500 grapes/ha Soil: clay with “caranto” soil. Vinification: after collection, we press the grapes, so that grapeskins and must brew in the maceration process for about 4/6 days long, into steel or cement tubs at controlled 26/28°C temperature. Then wine is allowed to sharpen for a few months in cement tubs. Alcohol content: 11,50 - 12% vol. Description: intense ruby red coloured wine, with purplish reflexes, is soft, slightly tannic, full-bodied. Pairings: bushmeat, spiced roasts, semi-mature cheeses. Serving temperature: 16-18°C. Storage: in a cool place, at 12-16°C, protected from light. As soon as possible, transfer the damigiana’s content into bottles. Transfer immediately the wine into glass bottle, if you have transported it into plastic containers. Before and after use, clean well the trays.