VINES.  Merlot.
PRODUCTION AREA. Veneto.
VINIFICATION.  Grape destemming and crushing, addition of selected yeasts.
FERMENTATION.  Maceration in steel vats. Daily racking and délestage.
AGEING. 12 months in steel vats.
ORGANOLEPTIC CHARACTERISTICS. Purple-flecked ruby red. Fragrant notes of wild cherry, vanilla chocolate and cinnamon. Balanced, warm and with just the right level of tannins.
FOOD PAIRING. Boiled and grilled meats, cheeses.
RECOMMENDED TYPICAL DISH. Wedges of Monte Veronese and Cimbro cheeses.
IDEAL SERVING TEMPERATURE.  16°C.