Marca Trevigiana I.G.T.
Production area: from our vineyards in Negrisia (Tv)
Ripening: end of October
Vine training technique: Guyot, Geneva Double Curtain, Cordon Training
Plants density: 4500 plants per hectare
Soil composition: medium-texture soil, rich in microelements, with calcareous structure.
Vinification: the name, Abramo, is the name of my son, who has suggested to me this personal homage. Shortly after vintage the grapes undergo a short period of withering in order to obtain a soft wine from strong Raboso grapes. Then the grapes are destemmed, the must with the skins is left to ferment (maceration) in basins for 2-3 weeks. Then comes pressing. After racking the must-wine is set in oak casks (barriques) where it will be ripening for ca. 18 months. Then the wine is bottled and will remain here for other 6 more months.
Alcoholic volume: 13,5 %
Sugar: 23 gr. lt.
Acidity: 6,5 gr. lt.
Description: strong ruby colour with garnet reflexions and plum and cherry perfume. It is a strong and soft wine.
Pairings: very good with elaborated meat dishes, game and seasoned cheese. To be served at a temperature of 18-20 °C.
Conservation: to be kept in fresh places at a temperature of 12-16 °C, we suggest to open the bottle an hour before pouring.
Diploma di Gran Merito 40° Mostra dei Vini Triveneti di Camalò
Sigillo d’Argento Enoconegliano 2014
Dama d’Oro Enoconegliano 2012
Diploma di Merito 39° Mostra dei Vini Triveneti di Camalò