Veneto I.G.T.

Production area: our vineyards in the province of Treviso

 

Ripening: first days of October

 

Vine training technique: Cordon Training

 

Plants density: 5000 plants per hectare

 

Soil composition: clayey soil, with presence of caranto.

 

Vinification: after vintage, skins and must are set to ferment for ca 8-10 days at the controlled temperature of 28 °C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine is then left to age for several months in oak tonneaux before being bottled.

 

Alcoholic volume: 13,50 %

 

Sugar: 5 gr. lt.

 

Acidity: 5,5 gr. lt.

 

Description: intense purple-red colour. A fruity aroma with hints of plum and small red fruits. Having aged briefly in oak, it has a spicy finish of tobacco, pepper and vanilla leaves.

 

Pairings: goes well with mushroom risotto, roast pork, poultry, and lamb, as well as cold cuts and slightly aged cheeses. To be served at a temperature of 16-18 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Trevenezie I.G.T.

This Wine is produced with the selection of the best red grapes of the company, in different percentages depending on the vintage quality in progress.

 

Origin: From our vineyards in Negrisia (Tv) and Pradamano (Ud)

 

Breeding System: Guyot, G.D.C., Cordone libero

 

Yield: 4500-5000 plants/hectare

 

Soil: Medium texture, rich in trace elements, with limestone structure, in areas with presence of clay caranto.

 

Vinification: after the harvest, the skins and the must ferment for 15-20 days at a controlled temperature of 28-30 ° C in stainless steel tanks with Ganymede method. This method allows the fermentation soft without breaking grape seeds and skins to obtain soft wines. Then, the wine is left to age for a few months in steel tanks.

 

Alcoholic volume: 14 %

 

Sugar: 6 gr. lt.

 

Acidity: 5,5 gr. lt.

 

Description: the passion that guides us like a star in the sky, donated his best fruit, Aronne, last born in our big family, obtained from a careful selection of grapes , vinified according to tradition , with the same care that a father has for his son. Only this, has resulted in Aronne, a wine that tasted sooner or later always whisper their origins. The complex and enveloping aroma, hints of ripe fruit and rich flavor, united by a good structure and personality, make it a great accompaniment to cold meats, meat dishes and cheeses. It is recommended a large glass at 16-18 °C.

 

Storage: in a cool place at 12-16 °C, protected from light, it is advisable to open the bottle at least one hour before serving.

 

Silver Medal Gran Premio Internazionale del Vino MUNDUS VINI
Sigillo d’Argento 18° Enoconegliano
Medaglia d’Argento Concorso Internazionale Selezione del Sindaco 2016
Medaglia d’Oro Selezione del Sindaco 2014
Dama d’Oro Enoconegliano 2014

Marca Trevigiana I.G.T.

Production area: 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: after vintage, skins and must are set to ferment for ca 15-20 days at the controlled temperature of 28-30 °C in 100 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins.

 

Alcoholic volume: 13 – 13,5 %

 

Sugar: 0 gr. lt.

 

Acidity: 6,5 gr. lt.

 

Description: intense ruby red colour, rich perfume, with violet, cherry and mulberry notes. To the palate it is dry, full and sapid, properly tannic, with great personality.

 

Pairings: this wine matches with elaborated meat dishes, game, seasoned cheese. To be served at a temperature of 18-20 °C.

 

Conservation: to be kept in a fresh place, at a temperature of 12-16 °C, far from light, avoiding to keep it long time in the refrigerator.

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: first days of October

 

Vine training technique: Cordon training

 

Plants density: 4500 plants per hectare

 

Soil composition: clayey soil with presence of caranto.

 

Vinification: after vintage, skins and must are set to ferment for ca 8-10 days at the controlled temperature of 28 °C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins.

 

Alcoholic volume: 11,8 – 12,2 %

 

Sugar: 0 gr. lt.

 

Acidity: 5 gr. lt.

 

Description: soft wine, full-bodied, harmonic, justly tannic.

 

Pairings: good with all kind of meal, very good with red meats and hard paste cheeses. To be served at a temperature of 16-18 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: end of August

 

Vine training technique: Geneva Double Curtain

 

Plants density: 4500 plants per hectare

 

Soil composition: medium-texture soil, rich in iron and limestone.

 

Vinification: after vintage, skins and must undertake a low temperature maceration at 3-5° for ca 36 hours. Then fermentation follows at the controlled temperature of 25° C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins.

 

Alcoholic volume: 12 %

 

Sugar: 8 gr. lt.

 

Acidity: 5 gr. lt.

 

Description: bright ruby red colour. Very delicate underwood perfume in youth, with aging it enriches, takes spicy notes, such as liquorice, cinnamon and black pepper. It offers to the palate persistent spicy and blackcurrant aromas. Full-bodied and balanced wine.

 

Pairings: very good with white and red meat, savoury fish dishes. Delicious with typical dishes of the area, with snails and frogs. To be served at a temperature of
14-16 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

DAL PEDUNCOLO ROSSO

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: end of September

 

Vine training technique: Geneva Double Curtain, Cordon

 

Training Plants density: 4000 plants per hectare

 

Soil composition: medium-texture soil, rich in iron and limestone.

 

Vinification: after vintage, skins and must are set to ferment for ca 8-10 days at the controlled temperature of 28 °C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins.

 

Alcoholic volume: 12 – 12,5 %

 

Sugar: 3 gr. lt.

 

Acidity: 4,5 gr. lt.

 

Description: dry, soft, justly bodied wine with pleasant herby aromas.

 

Food pairings: good table wine, it matches with red meat and savoury dishes. To be served at a temperature of 16-18 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: end of September

 

Vine training technique: Geneva Double Curtain, Cordon training

 

Plants density: 4000 plants per hectare

 

Soil composition: medium-texture soil, rich in iron and limestone.

 

Vinification: after vintage, skins and must are set to ferment for ca 8-10 days at the controlled temperature of 28 °C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins.

 

Alcoholic volume: 12 – 12,5 %

 

Sugar: 6 gr. lt.

 

Acidity: 5,5 gr. lt.

 

Description: dry, soft, justly bodied wine with pleasant herby aromas.

 

Pairings: good table wine, it matches with red meat and savoury dishes. To be served at a temperature of 16-18 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: end of September

 

Vine training technique: Cordon Training

 

Plants density: 4500 plants per hectare

 

Soil composition: clayey soil, with presence of caranto.

 

Vinification: after vintage, skins and must are set to ferment for ca 4-6 days at the controlled temperature of 28 °C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins.

 

Alcoholic volume: 11,2 – 11,8 %

 

Sugar: 9 gr. lt.

 

Acidity: 4,5 gr. lt.

 

Description: dry wine, full-bodied, slightly fruity.

 

Food pairings: ideal with every kind of dish, very good with roasted white meat, cheeses and cold-cuts. To be served at a temperature of 16-18 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 ° C, far from light, avoid to keep it long time in refrigerator.

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: half of September

 

Vine training technique: Geneva Double Curtain

 

Plants density: 4000 plants per hectare

 

Soil composition: medium-texture soil, rich in iron and limestone.

 

Vinification: after vintage, skins and must are set to ferment for ca 8-10 days at the controlled temperature of 28 °C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins.

 

Alcoholic volume: 12 – 12,5 %

 

Sugar: 14 gr. lt.

 

Acidity: 5 gr. lt.

 

Description: it shows an intense ruby, fuchsia streaked colour. Its perfumes are rich with violet and sour cherry notes. The taste is soft and velvety to the palate.

 

Pairings: to be matched preferably with game and autumn dishes. Perfect with cheese based recipes, like the classic “Frico” from Friuli. To be served at a temperature of 14-16 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.