RED WINES
COLLI EUGANEI ROSSO ORGANIC
Type of wine: Colli Euganei Rosso
Type: dry red, still, typical of the Euganean tradition.
Grapes used: merlot, cabernet franc, cabernet sauvignon
Alcohol content: from 12% to 14% depending on the vintage
Fixed acidity: 4.5-5.5 gr/L expressed as tartaric acid
Sulphite content: approx. 60 mg/L total sulphur dioxide
Production area: Colli Euganei, municipality of Vo'.
Training system: simple Guyot, 8/10 fruit buds, average production 2 kg per vine.
Technical cultivation data: organic management under ICEA control, over-ripening of the grapes.
Harvest period: October
Technical vinification data: fermentation with skin maceration until all sugars are consumed and beyond. Racking and static decantation rest.
Maceration duration: 20-40 days, depending on the vintage
Aging: in cement tank
Pairings and notes: full-bodied wine, very savory, suitable for good aging given the very favorable vintage. For red meats.
Type of wine: Colli Euganei Merlot
Type. dry red, still.
Grape used for production: merlot.
Alcohol content: 13.00 %
Fixed acidity: 4.5-5.5 g/L expressed as tartaric acid
Sulphite content: approx. 60 mg/L total sulphur dioxide
Production area: Colli Euganei, municipality of Vo'
Training system: simple Guyot, 8/10 fruiting buds, average production 2 kg per vine.
Technical cultivation data: organic management under ICEA control, over-ripening of the grapes.
Harvest period: September - October
Technical vinification data: fermentation with skin maceration until sugars are exhausted and beyond. Racking and static settling.
Maceration duration: 20-40 days, depending on the vintage
Aging: in cement tanks
Pairings and notes: soups, roasted white and red meats.
MERLOT IGT VENETO ORGANIC
COLLI EUGANEI ORGANIC CABERNET SAUVIGNON
Type of wine: Colli Euganei Cabernet Sauvignon
Type: dry red, still
Grape used for production: cabernet sauvignon
Alcohol content: 13.5%
Fixed acidity: 4.5-5.5 gr/L expressed as tartaric acid
Sulphite content: approx. 60 mg/L total sulphur dioxide
Production area: Colli Euganei, municipality of Vo'
Training system: simple Guyot, 8/10 fruiting buds, average production 2 kg per vine
Technical cultivation data: organic management under ICEA control, over-ripening of the grapes
Harvest period: October
Technical vinification data: fermentation with skin maceration until all sugars are consumed and beyond. Racking and static decanting.
Aging: in cement tanks
Maceration duration: 20-40 days, depending on the vintage
Pairings and notes: Wine produced from Cabernet Sauvignon grapes, soft, full-bodied and with a lively fruity nose. For meats, aged cheeses..
CABERNET FRANC IGT VENETO
Type of wine: Colli Euganei “Cabernet Franc”
Type. Dry red, still.
Grape used: Cabernet Franc
Alcohol content: from 12% to 14% depending on the vintage
Production area: Colli Euganei, municipality of Vo’.
Training system: simple cappuccina (Guyot), 8/10 fruit buds, average production 2 kg per vine.
Technical cultivation data: organic management under ICEA control, over-ripening of the grapes.
Harvest period: October.
Technical vinification data: fermentation with skin maceration until the sugars are exhausted and beyond. Racking and static decantation.
Aging: in cement tanks
Pairings and notes: red meat roasts
COLLI EUGANEI CABERNET
Type of wine: Colli Euganei Cabernet
Type: dry red, still
Grapes used: cabernet franc, cabernet sauvignon, carmenere
Alcohol content: 13.5 %
Fixed acidity: 4.5-5.5 gr/L expressed as tartaric acid
Sulphite content: approx. 60 mg/L total sulphur dioxide
Production area: Colli Euganei, municipality of Vo'
Training system: simple Guyot, 8/10 fruiting buds, average production 2 kg per vine
Technical cultivation data: organic management under ICEA control, over-ripening of the grapes
Harvest period: October
Technical vinification data: fermentation with skin maceration until all sugars are consumed and beyond. Racking and static decanting.
Aging: in cement tanks
Maceration duration: 20-40 days, depending on the vintage
Pairings and notes: Wine produced from Cabernet Franc, Cabernet Sauvignon and Carmenere, combines the liveliness and elegance of the different grapes. For meats, aged cheeses..
NOVELLO IGT
Type of wine: Igt Veneto Novello
Type: dry red, still.
Grape used for production: merlot 100%
Alcohol content: 13%
Fixed acidity: 4.5-5.5 g/L expressed as tartaric acid
Sulphite content: approx. 60 mg/L total sulphur dioxide
Production area: Colli Euganei, municipality of Vo'.
Training system: simple cappuccina (guyot), 8/10 fruiting buds, average yield 4 kg per vine.
Technical cultivation data: organic management under ICEA control
Harvest period: September
Technical vinification data: fermentation in carbonic maceration of whole grapes for 15 days, destemming and skin maceration for 24 hours, pressing and starting fermentation in a temperature-controlled tank.
Percentage of grapes subjected to carbonic maceration: 100%
Pairings and notes: wine for the whole meal, ideal in company with chestnuts and sweet potatoes.
