Red Wines of the Treviso Brand

The Merlot is one of the pillars of wine production in the area between Treviso and Venice. Fruity and light, its harmonious completeness allows it to marry fully with the Treviso table: from soups to roasts and grills, through to cold cuts. If aged it is better combined with intense dishes, such as venison. The Cabernet arrived in the Treviso area at the end of the nineteenth century, to remain happily until today, in its varieties of Cabernet Franc, Cabernet Sauvignon and Cabernet Carmenere. The first pleasantly accompanies red or cold meats when young, if slightly aged it can be enjoyed with game or well-seasoned cheeses. Sauvignon is softer, refined even more with aging and enhanced with roasts, poultry, game and hard cheeses. Carmenère Doc’s first vintage was brought to the winery in 2008, thanks to the commitment of the Consorzio Tutela Vini del Piave. It has unmistakable characters, with austere herbaceous tones. They came from France to establish themselves in Eastern Veneto, the Malbech, ideal with very tasty dishes, and the Pinot Nero, which in the Piave area gives life to wines of refined balance. Prone to express themselves best with roast and noble poultry. The Raboso Piave is the most representative native vine of the entire area. The name derives from the homonymous tributary of the Piave, and should be drunk after three years of aging, when it acquires softness and the hints of violet that characterize it. Its austere character makes it an ideal companion for traditional local dishes such as pasta and beans and stuffed goose with chestnuts. From nearby Friuli, the Refosco from the red peduncle, so called because of the “pedicel” that holds the grape, which has changed color, becoming red, just before the harvest . It is excellent for fatty meats, poultry, stews, with the exception of game with spicy sauces. Suitable for typical regional cuisine.