| Varietals and training method: |
| Production area: |
| Alcoholic content: |
| Maturing: |
| Organoleptic features: |
| Food pairing: |
| Serving temperature: |
|
 |
| Refosco/Sylvoz |
| Lison-Pramaggiore |
| 12.50% |
| 10-12 months refining in French oak barrels and 10-12 months refinement in bottles |
| intense ruby-red colour with typical violet hues; an enveloping bouquet, very elegant, full and well-balanced flavour with the right tannin content |
| roast and barbecued red meats, ripe cheeses |
| serve at 18-20 °C; uncork the bottle a couple of hours beforehand |
|