DOC Piave
Cabernet
Grape variety
Cabernet Sauvignon, Cabernet Franc
Alcohol content
Cabernet Sauvignon, Cabernet Franc
Analysis
Acidity: < 5,5 g/l
Residual sugars: < 3 g/l
Soil
Medium clay soil - Veneto vineyards.
Training system
Guyot and spur cordon
Density: > 5.000 plants/ha;
yield: < 100 ql/ha
Harvest
End of September
Vinification
Traditional with the punching down of the cap.
Aging
In large 20 and 50 hl casks for approximately 6 months
Color
Intense ruby red
Aroma
Intense, vinous, rightly herbaceous
Taste
Velvety smooth, harmonious, with light hints of pepper
Serving
16 - 18 °C
Pairings
Meat dishes in general, traditional Treviso cuisine
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