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Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)


Ripening: first days of September


Vine training technique: Geneva Double Curtain and Spurred Cordon


Plants density: 4500 plants per hectare


Soil composition: loose, pebbly, calcareous.


Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12 Β°C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 Β°C for circa 15 days. The wine is then set to refinement for some months in steel basins.


Alcoholic volume: 12 %


Sugar: 3 gr. lt.


Acidity: 5,5 gr. lt.


Description: dry, with a delicate fruity perfume, fine and elegant taste, harmonic.


Food pairings: good with every kind of dishes, ideal with fish dishes and main courses in general. To be served at a temperature of 10 Β°C.


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