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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.