GRAPE VARIETY
Grapes used: Raboso Piave and Cabernet Franc

ORIGIN
The Corte del Giano by Perlage  derives from the alluvial plain in Veneto region, particularly suitable for its limestone soils and high temperature ranges.
In these hills is indeed one of the most famous and important area of Italy for oenology, the "road of prosecco" an historic crossroads of culture (dating back to 1966) and wine culture, which with its 35 km stretches from Conegliano to Valdobbiadene.
The wine produced in this area has obtained the designation of origin, DOC ConeglianoValdobbiadene.

THE COMPANY

The deep respect for tradition of a land that has made and continues to give the world's great wines, and responsibility for future generations, led the company in 1981 Perlage to adopt the path of organic growing.
This has enabled it to obtain various certifications, including the latest compliance to the standard ISO 9001:2000, in 2005.

WINE-MAKING
Obtaining a quality wine undoubtedly requires the use only of quality grapes.
The Corte del Giano by Perlage  fact is obtained from the more dense vineyards and from mature grapes
Soft pressing to obtain just free-run juice, which is then put together with the solid parts (skins and pips) in maceration’s tanks.
The fermentation, thanks to the action of yeast, transforms sugar into alcohol and other minors substances fundamental to the aroma and the structure of wine. The fermentation of must with the pips implies their maceration and the production of colour and tannins.
The skin fixs the color, the aroma and fragrance. It happens in steel tanks at a constant temperature of 26 to 30 degrees, higher than the fermentation for white wine,  to get more tannins and colouring matter.
In accordance with a procedure that has been passed down through the generations, the bunches are placed on a cane mesh and the wine which is produced is left for 7 months.
 After the fermentation there is a process called “aging”, where the wine stands. After that the wine  undergoes a number of rackings and then get stored.
Maturation: 4-6  years

SENSORY EVALUATION

• SMELL                     delicate scent of violets, blackberry and liquerizia
• TASTE/FLAVOUR             dry, tangy and strong taste
• COLOR                     garnet red

ANALYTICAL DATA

Alcohol: 13 %vol
Total acidity: 6.50 - 8.00 g/l
Sugars: >4 g/l

SERVING SUGGESTION
Excellent with pork meat grilled and game.

TEMPERATURE OF SERVICE
Recommended serving temperature 18-22°C

TO BE SERVED IN
A big round-shaped glass