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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.