Zenson di Piave (TV)
Medium-density clayey soil
3500 vines per hectare
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 8-10 days with selected yeasts. Upon devatting, the wine rests on its own yeasts for around 3 months. After clarification, it is placed in oak barrels to age.
COLOUR: intense ruby red with violet reflections
AROMA: warm, fruity, with clear hints of marasca cherry and raspberry when young
PALATE: rounded, austere with marked acidity
ALCOHOL BY VOLUME: 12.50-13.00%
TOTAL ACIDITY: 6.00-7.50 g/l
The native vine par excellence of the Marca Trevigiana. A wine with a marked acidity, its nose reveals aromas of raspberry and wild blackberry. Pairs with red meat, game, mature cheese.