Merlot – cabernet sauvignon
Zenson di Piave (TV)
Clayey with the presence of silt and sand
3500 vines per hectare
After manual harvesting, the grapes are crushed with a short cold-maceration period of 12 hours. This is followed by soft-pressing, settling and removal of the must from the yeasts at low temperatures. Primary fermentation takes place in steel tanks at a controlled temperature of 18-19°c with selected yeasts. The wine rests on its own yeasts for around 3 months and, after clarification, it is placed an autoclave for second fermentation. After bottling, it is left to rest for 4-6 weeks before being released for sale.
COLOUR: bright pink, with violet reflections
PERLAGE: fine-grained and continuous
AROMA: fruity, aromatic
PALATE: well-balanced and fresh
ALCOHOL BY VOLUME: 12.00-12.50%
SUGARS: 13.00 g/l
TOTAL ACIDITY: 5.50-6.50 g/l
Made from Merlot and Cabernet Sauvignon, with a characteristic, cherry-red colour. A light, delicate wine with a fruity nose. Ideal with hors d’oeuvres, cold dishes and medium- mature cheese.