About this wine
Vineyard and terroir
The grapes grow in the Piave area, where clay-rich alluvial soils and a mild microclimate favour Carmenere. The vineyards are cultivated organically, without irrigation. Short pruning and annual green harvesting keep yields low.
Vinification
The grapes are harvested in late September, then destemmed and crushed. They macerate in temperature-controlled tanks for 10–15 days at 25–28 °C. Alcoholic fermentation takes place in stainless-steel tanks, followed by malolactic fermentation.
Ageing
The wine ages on its lees in barriques for 8–12 months. It reaches its peak after 15 years and can continue maturing in bottle for up to 25 years.
Label / history
Carmenere was brought to northeastern Italy alongside Cabernet Franc vines in the 19th century.
