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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


Plants density: 5500 plants per hectare


Soil composition: medium-texture soil, rich in microelements, with a calcareous and partly pebbly structure.


Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12 °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 °C for circa 15 days. The wine is then set to refinement for some months in steel basins, before selling.


Alcoholic volume: 12 – 12,5 %


Sugar: 4 gr. lt.


Acidity: 5 gr. lt.


Description: it is a wine with the finest aromatic and taste characteristics. Soft, intense, persistent, full-bodied.


Food pairings: it matches greatly vegetable dishes, risottos and fish dishes. To be served at a temperature of 10-12 °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.


Diploma di Merito 39° Mostra dei Vini Triveneti di Camalò