About this wine
Vineyard and terroir
The fruit comes from selected vineyards in Veneto and Friuli.
Vinification
The varieties are harvested separately as they ripen, with Raboso picked slightly later than the usual harvest. Depending on the variety, maceration on the skins lasts 10–20 days. Fermentation with selected yeasts takes place at 25–28 °C over 22 days, followed by malolactic fermentation.
Ageing
The wine matures for 10 months: 70% in large Slavonian oak casks and 30% in small French oak barrels.
