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After the harvest, strictly by hand, in September, the grapes are pressed to separate the stalks from the berries and fermented with the skins.
Fermentation takes place in steel barrels for about 10 days at a temperature of 24-26 °C. During this period, the skins and pips release color and tannins. After fermentation, the wine with still the skins is pressed to separate the solid part from the liquid part and put it to rest. 4 months aging in steel, with malo-lactic fermentation and then 3 months in bottle.

Organoleptic Characteristics: The scent is enveloping, overwhelmingly vinous and persistent, reminiscent of mashed grapes which, when ripe, will take on hints of red forest berries. Characterized by a beautiful ruby ​​red color with deep violet reflections.
On the palate it is full, elegant, round, with notes of fruit and a pleasantly almond finish. Of great effect with a good balance between its ruity aromas and alcoholic warmth.

Harvest Period: September
Yield per hectare: 100 q.lli Ha grapes
Vinification: fermentation in steel barrels for about 10 days at a temperature of 24-26 °C.
Refinement: 4 months in steel and then 3 months in bottle
Alcohol: 13% – 14%
Aging: 2-3 years
Serving Temperature: 16-18 °C

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