Zenson di Piave (TV)
Medium-density clayey soil
3500 vines per hectare
Early to mid-october
After manual harvesting, the grapes undergo destemming and soft pressing. fermentation takes place in steel tanks at a controlled temperature of 22-24°c for around 5-6 days with selected yeasts. Upon devatting, the wine rests on its own yeasts for around 3 months. Once it has undergone clarification, it is placed an autoclave for second fermentation, making it slightly sparkling (1 bar). After bottling, it is left to rest for 4-6 weeks before being released for sale.
COLOUR: ruby red color with violet reflections
AROMA: warm, fruity, with hints of marasca cherries and raspberries
PALATE: sweetish, slightly sparkling, delicately acidulous, medium-bodied
ALCOHOL BY VOLUME: 12.00-12.50%
SUGARS: 28.00 g/l
TOTAL ACIDITY: 6.00-7.50 g/l
Softer than Raboso Piave, moderately macerated. Ruby red, with a fruity nose displaying marasca cherry and raspberry. Good with rice or pasta dishes with a meat sauce, fish or white meat.