Malanotte does not come from nothingness, but is the result of a technical evolution which desires to keep the characterization
of the vines, although aiming at a more pronounced softness, pleasing to the modern palate, but with the impetuous nature of
the Raboso, which makes it an excellent match with the most tastier meats.
Production zone: San polo di Piave (TV)
Harvest: end of October 2008, raisins percentage 30%
Carmenère is certainly one of the greatest wines in the world, whether it is vinified pure or blended with a portion of Sauvignon
or Merlot. Wild and characteristic with its grassy flavor when young, aggressive, noble, full-bodied. With its deep red color,
this wine has a great aging potential, even up to 4-6 years. Through this practice it loses, but not entirely, its juvenile
herbaceous notes, becoming elegant and generous and earning the title of great wine.
Production zone: Motta di Livenza (TV)
Vinification: 8 days of maceration on vinasse
Capoest wine is obtained from separate vinifications, with a long-lasting maceration on the skins; the blend takes place after
it has been for approximately 12 month in Cabernet Sauvignon barrels and in a cask for Merlot. A full-bodied ruby-red colored
wine with a unique aroma. Over time it becomes more and more refined, acquiring a full and velvety bouquet and an after-taste
of woodland berries. It therefore becomes a Cabernet Sauvignon-Merlot of intense and harmonious palate.
Production zone: Annone Veneto (VE), Motta di Livenza (TV)
Vinification: 3 weeks of maceration on vinasse with two harvests 75% Cabernet Sauvignon - 25% Merlot
Finishing: 12 months in small barrels
Serving temperature: 18-20° C
It is a great wine, full-bodied, robust, rich in color, nearly always low in fixed acidity, a factor which influences its ageing but is often the base for excellent wines such as Cabernet Sauvignon. Vinous, with subtly grassy flavor and notes of raspberry, cherry and sour cherry when young.
Through ageing (two-three years) it acquires great refinement and a dry flavor with a pleasantly bitter after-taste while it develops a fine bouquet.
Production zone: Motta di Livenza (TV)
Vinification: 8 days of maceration on vinasse
The acidic notes of the Raboso, combined with its sweetness, make it a full-bodies wine of great texture with a bouquet that varies
from morello cherry to prune. This wine is excellent with dried-fruit or chocolate based pastries; unusual yet surprising
when combined with cheese and jam.
Production zone: San Polo di Piave (TV)
Vinification: After 4 months of drying in small baskets placed in controlled ventilated areas, the grapes are
crushed and fermentation occurs in oak barriques
Finishing: 1 year in oak barriques
Serving temperature: 14-15° C
