The state is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides near Piave River.
The wine is vinified off the skins and fermentation is completed in stainless steel tanks at controlled temperatures. The main difference between a wine created with or without sulfites is the special attention that is paid in the vineyard as well as in the cellars to avoiding grape contamination. Sulfur is used in winemaking as the main antiseptic, preventing the grapes and wine from suffering the attacks of bacteria which could negatively affect or damage the wine completely. The wine making process without the use of sulfur means that the hygienic conditions have to been extreme during harvest season. The grapes are harvested solely by hand in small crates. Every effort is made to avoid breakage and bacteria attacks. The wine deposits are filled very briefly so as not to delay the delicate fermentation process. All elements that come in contact with this no sulfite added wine are subject to the most extreme hygienically conditions.
Pebbly and permeable soil. Allowing good drainage.
Cordon cane training system.
Aromas of roasted green pepper, toffee, and craisin chutney with a supple, dryish medium body and a tangy pomegranate, black pepper and toasted cedar accented finish. A nice savory table wine; try with pepper steak or fajitas.
Aromas of tangy red currant and cranberry accompanied by spicy cedar and black flinty mineral notes. The palate mirrors the nose and adds boysenberry, black cherry, and a splash of kirsch in addition to a slight green bell pepper and menthol finish.
Ideal with Roquefort and Requeijao cheeses; roasted meats, like prime rib, or a juicy steak; smoked pork tenderloin, grilled portobello mushroom risotto sprinkled with crumbled Stilton blue cheese.
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