Frizzante Marca Trevigiana I.G.T.
Production area: our vineyards in Negrisia (Tv)
Ripening: end of October
Vine training technique: 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 5-8 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. Temperature in then lowered to slightly block fermentation and obtain a sweet wine. The wine then is left to refine for some months in concrete basins.
Alcoholic volume: 11,2 – 11,8 %
Sugar: 22 gr. lt.
Acidity: 6 gr. lt.
Description: the aromas of red currant and cherry stand out in its perfume. Thanks to a careful vinification our Piave Raboso harmonizes and softens the typical traits of vine.
Pairings: when young it is a wine ideal with Italian appetizers and rustic regional dishes. Perfect with bread and salami. 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.