Cabernet Franc, Merlot, Raboso, Cabernet Sauvignon Trevenezie IGT and Veneto IGT

Today, red wine represents only a small proportion of our production, but it embodies the tradition of a region that still considers these wines to be an integral part of its history.  We produce our Cabernet Franc, Cabernet Sauvignon, Merlot, and Raboso from grapes harvested by long-standing suppliers in the region, followed by traditional red wine vinification with skin maceration from 4 to 8 days depending on the desired variety, with controlled temperature fermentation between 20 and 22 °C.

For Raboso in particular, we also produce a rosé version with light skin maceration, or through white wine vinification with gentle pressing, must clarification by flotation, and subsequent fermentation at controlled temperatures between 16 and 18 °C.

We also purchase raw wine from selected suppliers in the region.

For these products too, we can supply the raw product on fine lees or the bottle-ready product according to the client’s requirements and specifications.