TERRE DI RAI TERRE DI RAI THE POWER AND THE PRIDE OF A WOMAN THE HISTORY OF A LAND A fortress beyond the Piave, a crossroad of important roman streets Sandra De Giusti isn’t scared by challenges. She has on the left side of the Piave river in Treviso’s province. Rai rises up on the green and fertile rural area, that spans from century, the tower-fortress suffered the worst devastation: in promptly undertaken the route that finally led her to Supported by her inexorable initiative and extraordinary Conegliano to Oderzo, in the province of Treviso, not far from 1918 it was burst by the Austrian in retreat, and in 1925 it the realisation of a dream: working together with her creative skills, developed when she was heading a fash- the left bank of the Piave river. Covered by old vineyards ex- was damaged by a violent hurricane and a lightning. Few me- sons and sharing with them a passion that is the grape ion design studio, Sandra has set herself important goals. panses and centuries-old majestic trees, the Rai Estate guards ters further there are the Church of Carmine and the house vine cultivation and the production of great wines. This It’s exactly for this reason that she never loses sight of treasures time and mankind traces, which are the precious Convent, that was erected in the same area where, in the past, passion has been handing down from one generation every single part of the productive process of her wines. and striking proof of a thousand-year old culture. The ruins of used to be the ancient Annunciata Monastery, built in mid to another, and it’s exactly the same one that, even now, She coordinates the harvest with 35 farmers, follows the the Rai Tower stand out against a little hill, surrounded by cen- XVI century, by Rambaldo XII and offered with the Church to is marking the work in the vineyards of this old farm- wine making process with the oenologist and checks the tenary trees and cultivated fields, in a fascinating and sacred the Carmelite fathers in 1567. The Carmine Church is kept in er-rooted family. The lands are those that in the past aging, the bottling and the packing phases. She is the one frame. Built probably on the X century on Roman foundation, good state, although it has undergone several floods over the belonged to the ancient aristocratic fam- who studies the cloth and the character a the Tower is supposed to have been part of a bigger and more centuries: a singular sign on the inner edge of the portal shows ilies of the area and that have been bottle must have, and who explores articulate defensive structure, of which it was more likely the how, in 1567, the water of the river Piave, great protagonist made fertile and fruitful by its the paths and the opportunities core, both fortified tower and stately dwelling. The Rai Castle of our lands, had reached the height of 1.50 meters. A part of farmers’ arms. Now it’s San- for introducing abroad the was at first owned by the Patriarch of Acquileia, then by the the inner courtyard of the ancient Monastery is still preserved dra, supported by her fizz of her creations and Ezzelini, the Caminesi and finally, from 1358, by the Collalto. and it’s possible to admire some paintings and even a Sundial. sons, the custodian of the enhancement of the In 1412, after a long siege of the Hungarian headed by Pippo From the courtyard stands out the bell tower, originally a look- these limitless estates, most authentic stories Spano, the Castle was reduced in ruins. In 1500 it was partial- out tower and a part of the old feudal Castle of Rai. embroidered by au- of these very ancient ly rebuilt by Rimbaldo XI, Count of Collalto. During the last tochthon vineyards, lands.

4 5 DOCG PRODUCTION AREA

The territory of 15 districts between Conegliano and Val- grape variety of Prosecco, flourishes and acquires its rich- dobbiadene, in the northern province of Treviso, is 50 km est expressions thanks to several soil variations, inclination, far from Venice and from the Eastern Dolomites. It is a se- exposures and areal microclimates. The Conegliano Valdob- ductive and beautiful hilly landscape in which the succession biadene DOCG is almost obtained by Metodo di Spuman- of sweet bends and steep slopes stresses a close weave of tizzazione Italiano (Italian Sparkling Process), re-elaborated rows of country houses, old villages and inestimable artis- by the Scuola Enologica di Conegliano (Oenological School tic beauties that overlook and characterize this area of the of Conegliano) and nowadays called Metodo Conegliano Marca Trevigiana, for ages naturally suited to the great wine Valdobbiadene (Conegliano Valdobbiadene Method): the growing. Nowadays this area is candidate to become world wine refermentation in autoclaves allows grape aromas to heritage of humankind protected by UNESCO. The particu- be revealed better and to produce a wine which is typically lar nature of climate, the composition and inclination of lands, fruity and floral and to gain a perfect perlage. Thanks to the the shapes and stories of its hills, gave life and personality to Scuola Enologica di Conegliano, which has been working a wine which work, entrepreneurship and human knowl- since 1876, and from which the first Stazione Sperimentale edge have taken to its highest enhancement. On these hills di Viticoltura ed Enologia (Experimental Station of Viticul- Glera, which is the ture and Oenology) developed in 1923, Conegliano Valdob-

PROSECCO DOC biadene wine growers were able to interpret and to hold all land perfumes in a wine whose elegance, PROSECCO DOC TREVISO freshness and vitality made it famous and cherished all over the world.

CONEGLIANO VALDOBBIADENE BELLUNO SUPERIORE DOCG

UDINE

GORIZIA Conegliano Valdobbiadene PORDENONE VALDOBBIADENE PROSECCO SUPERIORE DOCG CONEGLIANO TRIESTE TREVISO Since 2009, by obtaining the denomina- ber, which makes it traceable at all times ability of every product. DOCG is another VICENZA VENEZIA tion DOCG (Controlled and Guaranteed and guarantees the consumer the excellent important goal in the undertaken project to Denomination of Origin), Conegliano Val- quality during each productive phase. There uphold and to protect the excellence of a PADOVA dobbiadene can be recognized as the best are two subjects that monitor: the Consor- wine, of its territory and of a centuries-old expression of Prosecco. This seals its entry zio di Tutela (protection consortium), which vine culture that was able to bring out the into the prestigious realm of the best Ital- follows the whole wine productive story best from the vines and the grapes of its ian wines. Letter G means Guaranteed since from the implantation to the wine-making hills. They are the chests of natural beauty each bottle has a “Contrassegno di Stato”, a process, and the Certification Authority Val- on which our sparkling wine is grounded. 6salmon-pink band with an identifying num- oritalia, which supervises quality and trace- 7 THE LANDS OF THE PIAVE AREA

The area between the provinces of Venice and Treviso, surrounded by the Piave river, is particularly suitable for growing vineyards. The soil is clayey, rich in minerals and very fertile. These characteristics make it possible to obtain excellent, high quality red wines.

The area, which covers the vast plain bordered by the helped improve agriculture and increase the experience sea to the south, by the hills of Conegliano and Montel- of the people in the Piave area, who have been cultivat- lo to the north-west and by Friuli to the north-east, is ing vines for centuries in the “vineyards of the Doges” crossed by the Piave, a river that has helped write the and now produce wines of international acclaim. history of this land, since the Republic of Venice, spanning DOC white wines include: Piave Chardonnay, Piave Pi- two World Wars. not Blanc, Piave Pinot Gris, Piave Verduzzo and Piave Tai. In addition, there is also a range of red wines: Piave Cab- In the late sixteenth century, an anonymous person ernet, Piave Cabernet Sauvignon and Piave Merlot (all of described it as follows: «This river Piave also provides which are also available in their “riserva” version), Piave great comfort and usefulness to the city of Vinegia, … Pinot noir and Piave Raboso. the river then becomes navigable with boats sailing Made from a local grape variety, Piave Raposo is put on forward and back from Ponte di Piave to Venice, laden the market only after three years of ageing, one of which with grain, wine and other merchandise of all sorts». in barrels. This fertile area just behind Venice made the city some Rich in history and connected to Wine Route itinerar- sort of a “vegetable garden and pantry” for the Most ies, which cover over 100 miles, this land offers visitors Serene Republic of Venice, creating a functional and the opportunity to discover places that are now ma- economic relationship that left beautiful traces in the jor economic and cultural centres, such as Oderzo local architecture, which can still be admired today: the - the Roman Opitergium, rebuilt several times - and “Venetian Villas”, the elegant residences of the Venetian Motta di Livenza. Travellers will be moved and im- nobility that catch the eyes of tourists from all over the pressed by the heart-warming atmosphere of the world. The exchanges between the hinterland and the Sinistra Piave, the eastern side of the river, in the Lagoon were frenetic: every day, the “burci”, lazy but area of Raboso, with its ancient traditions, beau- roomy boats suitable for the canals, would bring all kinds tiful views that reveal glimpses of the river, iso- of goods, from fragrant lye cloths to fresh daily bread, to lated churches that hide fine frescoes and the the “fónteghi” (warehouses) of the Republic of Venice. town of Portobuffolè, a charming little gem. Especially in the second half of the 16th century, this

8 9 PROSECCO DOC

The controlled denomination of origin “Prosecco”, ob- with high levels of minerals and microelements. All these tained in 2009, is reserved to wines, that satisfy conditions elements and the good drainage of lands create the ideal and requirements defined in the relevant disciplinary of environment to cultivate suitable varieties for Prosecco production, in defence of specific features of quality hail- production. The basic grape variety is Glera, which is an ing from the uniqueness of a territory historically suited old native grape already known during Roman age, with to Prosecco. Grapes used to the production of Prosecco white berries, big and long bunches and golden yellow DOC, which is classifiable in “spumante”, “frizzante” and grapes. It is native to karstic hills and more precisely to “tranquillo”, are produced in the area, including five dis- Prosecco. The cultivation of Glera developed along Friu- tricts of Veneto (Treviso, Venezia, Vicenza, Padova, Bellu- lan and Venetian hilly area and in particular on the gentle no) and four of Friuli (Gorizia, Pordenone, Trieste, Udine), slopes of Treviso’s hills, where Prosecco found its perfect in the north-east of Italy. The temperate climate of this terroir, till spreading later up to flat territories in prov- area is caused by different factors: the natural protec- ince of Treviso and then in other provinces of Veneto tion of the Alps up north, the action of the Adriatic Sea and Friuli. Special mention “Treviso” and “Trieste”, possi- down south with the hot wind Sirocco and the precious ble when harvest, vinification and wine bottling happen summer rains, the heavy temperature ranges between inside these two provinces, underline the importance day and night, the easterly dry summer-end wind Bora and the peculiarity of these two territories in the story and the alluvial ground composition of clay and slime of this extraordinary and inimitable wine.

10 11 Appellation Prosecco Superiore Millesimato Brut DOCG Valdobbiadene Appellation Prosecco Superiore Millesimato Extra Dry DOCG VALDOBBIADENE Valdobbiadene VALDOBBIADENE Colour The colour is light straw yellow, the perlage is lively, persistent Colour and subtile. The colour is light straw yellow, the perlage is lively, persistent Prosecco Superiore DOCG and subtle. Prosecco Superiore DOCG Bouquet The bouquet is as elegant as the scents of wildflowers. It is Bouquet Millesimato Brut agreeably fruity with scents of apples, pears and peaches. The bouquet is as elegant as the scents of wildflowers. It is Millesimato Extra Dry agreeably fruity with scents of apples, pears and peaches. Taste The flavour is sapid, full and balanced with a contained Taste graciousness and accompanied by an intense and elegant The flavour is sapid, full and balanced with a contained fruitiness. graciousness and accompanied by an intense and elegant fruitiness. AGRONOMICAL DATA AGRONOMICAL DATA Grapes Hand-picked Glera grapes Grapes Hand-picked Glera grapes Production Area Guia di Valdobbiadene Production Area Guia di Valdobbiadene Altitude 350/400 mt on sea level Altitude 350/400 mt above sea level Type of soil Clay Type of soil Clay Vines orientation South-North Vines orientation South-North Training system Sylvoz with double-arched cane Training system Sylvoz with double-arched cane Stumps per hectare 2500 Stumps per hectare 2500 Yield quintal/hectare 100 Yield quintal/hectare 100 Harvest Hand harvest in mid September Harvest Hand harvest in September

OENOLOGICAL DATA OENOLOGICAL DATA Pressing Very soft Pressing Very soft Process to obtain sparkling Long charmat (70/90 days) wine Process to obtain sparkling Long charmat (70/90 days) wine Malolactic fermentation No Malolactic fermentation No Aging No Aging No Mellowing length 45 days before sale Mellowing length 45 days before sale

ANALYTICAL DATA ANALYTICAL DATA Percentage of grape’s yield 65% in wine Percentage of grape’s yield 65% in wine Total acidity (GR/LT) 6,00 ÷ 6,20 Total acidity (GR/LT) 6,00 ÷ 6,20 Ph 3,15 ÷ 3,25 Ph 3,15 ÷ 3,25 Residual sugars (GR/LT) 11 ÷ 13 Residual sugars (GR/LT) 12 ÷ 14 Alcohol 11% vol Alcohol 11% vol

OTHER DATA OTHER DATA Food pairings Perfect as aperitif served with battered vegetables, fried food, Food pairings cheese and cold pasta. Excellent with row fish as oysters, Perfect as aperitif served with battered vegetables, fried food, prawns and truffles. cheese and cold pasta. Excellent with row fish as oysters, prawns and truffles. Serving temperature 6-8° C. Serving temperature 6-8° C. Storage Store in dry rooms, away from light or warm sources. Storage Store in dry rooms, away from light or warm sources.

12 13 PROSECCO DOC Appellation Prosecco DOC Millesimato Extra Dry Appellation Prosecco DOC Millesimato Brut PROSECCO DOC Colour Bright, straw yellow with green highlights. Colour Bright, straw yellow with greenish reflections, very fine and Millesimato Extra Dry The perlage is delicate and persistent. persistent perlage. Millesimato Brut Bouquet Acacia flowers, of good intensity with particular notes of Bouquet Acacia flowers, good intensity with unique notes of apple, apple, lemon and grapefruit. lemon and grapefruit. Taste Good structure, soft with emerging fruity notes; balanced and Taste Good structure, soft with emerging fruit notes, balanced and full-bodied, it is pleasant and harmonious on the palate. savoury; the palate is pleasant and harmonious.

AGRONOMICAL DATA AGRONOMICAL DATA Grapes Glera Grapes Glera Production Area Rai di San Polo di Piave Production Area Rai di San Polo di Piave Altitude 30 mt on sea level Altitude 30 mt on sea level Type of soil Clayey Type of soil Clayey Vines orientation South-North Vines orientation South-North Training system Sylvoz with double-arched cane Training system Sylvoz with double-arched cane Stumps per hectare 2800 Stumps per hectare 2800 Yield quintal/hectare 120 Yield quintal/hectare 120 Harvest Mid September Harvest Mid September

OENOLOGICAL DATA OENOLOGICAL DATA Pressing Very soft Pressing Very soft Process to obtain sparkling Long Charmat sparkling wine making technique (70/90 days) Process to obtain sparkling Long Charmat sparkling wine making technique (70/90 days) wine wine Malolactic fermentation No Malolactic fermentation No Aging No Aging No Mellowing length 30 days before sale Mellowing length 30 days before sale

ANALYTICAL DATA ANALYTICAL DATA Percentage of grape’s yield 70% Percentage of grape’s yield 70% in wine in wine Total acidity (GR/LT) 5,70 ÷ 5,90 Total acidity (GR/LT) 3,15 ÷ 3,25 Ph 3,15 ÷ 3,25 Ph 3,15 ÷ 3,25 Residual sugars (GR/LT) 12 ÷ 14 Residual sugars (GR/LT) 10 ÷ 12 Alcohol 11% vol Alcohol 11% vol

OTHER DATA OTHER DATA Food pairings Perfect as aperitif served with battered vegetables, fried food, Food pairings Excellent as an aperitif served with fried vegetables or fried cheese and cold pasta, Excellent with row fish as oysters, food and cheeses; it goes perfectly with raw fish, oysters, prawns and truffles. truffles and scampi. Serving temperature 6-8° C. Serving temperature 6-8° C. Storage Store in dry rooms, away from light or warm sources. Storage Store in dry rooms, away from light or warm sources.

14 15 v

PROSECCO ROSÉ Denominazione Prosecco Doc Rosé Extra Dry Millesimato Denominazione Ribolla Gilalla Spumante Millesimato Brut RIBOLLA Colore Elegant light pink, very fine and persistent perlage. Colore Bright, straw yellow with green highlights. The perlage is delicate and persistent. Doc Extra Dry Millesimato Profumo Notes of rose, fresh berries and wild strawberries. Spumante Brut Millesimato Profumo Elegant and complex with hints of pineapple, apricot, pear, Sapore Good structure, balanced and sapid, pleasant and harmonious apple and wild flowers such as wisteria and acacia which on the palate. remains of spring season. Sapore Good structure, soft with emerging fruity notes; balanced and AGRONOMICAL DATA full-bodied, it is pleasant and harmonious on the palate. Vitigni utilizzati 90% Glera – 10% Pinot Noir AGRONOMICAL DATA Zona ubicazione vigneti Veneto Vitigni utilizzati Ribolla Gialla Altitudine 30 mt above sea level Zona ubicazione vigneti Pordenone Province Tipo di suolo Clayey, sandy Altitudine 50 mt on sea level Orientamento ed South-North esposizione delle viti Tipo di suolo Clayey Sistema di allevamento Double inverted Sylvoz Orientamento ed South-North esposizione delle viti Ceppi/ha 2800 Sistema di allevamento Double Sylvoz overturned Resa uva q.li/ha 150 Glera - 120 Pinot Noir Ceppi/ha 2800 Epoca vendemmia Early September Resa uva q.li/ha 180 Epoca vendemmia OENOLOGICAL DATA Mid September Pressatura Very soft OENOLOGICAL DATA Tecnica di spumantizzazione Long charmat Pressatura Very soft Fermentazione Malolattica No Tecnica di spumantizzazione Long charmat Affinamento No Fermentazione Malolattica No Durata maturazione 60 days before sale Affinamento No Durata maturazione 30 days before sale ANALYTICAL DATA Resa di uva in vino % 70 % ANALYTICAL DATA Acidità totale (gr/lt) 5,60 ÷ 5,90 Resa di uva in vino % 70% Ph 3,10 ÷ 3,30 Acidità totale (gr/lt) 6,30 ÷ 6,50 Zuccheri residui (gr/lt) 11 ÷ 14 Ph 3,15 ÷ 3,25 Alcol svolto 11,50% vol Zuccheri residui (gr/lt) 8 ÷ 10 Alcol svolto 11% vol OTHER DATA Abbinamenti Perfect as aperitif, served with fried vegetables, fried and OTHER DATA cheeses; excellent with row fish such as oysters, shrimp and sea truffles. Abbinamenti Perfect as aperitif, served with fried vegetables, fried and Temperatura di servizio 6-8° C cheeses; excellent with row fish such as oysters, shrimp and sea truffles. Conservazione Store in dry rooms, away from light or warm sources. Temperatura di servizio 6-8° C. Conservazione Store in dry rooms, away from light or warm sources.

16 17 ICONE AppellationAppellation WhiteVino spumante Sparkling Extrabianco Dry millesimato dry Appellation Sparkling Rosé Brut ICONE ColourColour Bright,Bright, straw straw yellow yellow with with green green highlights. highlights. Colour Elegant and Intense Light pink, fine and persistent perlage. TheThe perlage perlage is is delicate delicate and and persistent. persistent. Vino Spumante Bianco Extra Dry Bouquet Delicate and elegant, with fragrant notes of wild berries, dry Rosé Spumante Brut BouquetBouquet ElegantElegant and and complex complex with with hints hints of of pineapple, pineapple, apricot, apricot, pear, pear, rose. appleapple and and wild wild flowers flowers such such asas wistariawistaria andand acaciaacacia whichwhich Taste remaindremaind of of spring spring season. season. Good structure with a great harmony; savoury, dry. TasteTaste GoodGood structure, structure, soft soft with with emerging emerging fruity fruity notes; notes; balanced balanced and and full-bodied,full-bodied, it it is is pleasant pleasant and and harmonious harmonious on on the the palate. palate. AGRONOMICAL DATA Grapes Red berry grapes AGRONOMICALAGRONOMICAL DATA DATA Production Area Pordenone Province GrapesGrapes Hand-pickedHand-picked white white grapes grapes Altitude 50 mt on sea level ProductionProduction Area Area RaiRai di di San San Polo Polo di di Piave Piave Type of soil Clay AltitudeAltitude 3030 mt mt on on sea sea level level Vines orientation South-North TypeType of of soil soil Clay,Clay, sandy, sandy, sometimes sometimes gravelly gravelly Training system Double Sylvoz overturned VinesVines orientation orientation South-NorthSouth-North Stumps per hectare 2800 TrainingTraining system system SylvozDouble with Sylvoz double-arched overturned cane Yield quintal/hectare 180 StumpsStumps per per hectare hectare 25002500 Harvest Beginning of september YieldYield quintal/hectare quintal/hectare 150150 HarvestHarvest HandHand harvest harvest in in mid mid September September OENOLOGICAL DATA Pressing Very soft OENOLOGICALOENOLOGICAL DATA DATA Process to obtain sparkling Long charmat PressingPressing VeryVery soft soft wine ProcessProcess to to obtain obtain sparkling sparkling LongLong charmat charmat Malolactic fermentation No winewine Aging No MalolacticMalolactic fermentation fermentation Nono Mellowing length 30 days before sale AgingAging Nono MellowingMellowing length length 3030 days days before before sale sale ANALYTICAL DATA Percentage of grape’s yield 70 % ANALYTICALANALYTICAL DATA DATA in wine PercentagePercentage of of grape’s grape’s yield yield 75%75% Total acidity (GR/LT) 7,2 inin wine wine Ph 3,20 TotalDry acidityextract (GR/LT) (GR/LT) 6,0020,00 ÷ 6,20 Residual sugars (GR/LT) 12 PhTotal acidity (GR/LT) 3,155,90 ÷ 3,25 Alcohol 11% vol ResidualPh sugars (GR/LT) 123,20 ÷ 14 AlcoholResidual sugars (GR/LT) 11%24 vol OTHER DATA Alcohol 11% vol Food pairings Perfect as aperitif, served with fried vegetables, fried and OTHER DATA cheeses; excellent with row fish such as oysters, shrimp and FoodOTHER pairings DATA This is the right wine for celebrations. Perfect as aperitif but sea truffles. also with desserts. Serving temperature 6-8° C. Food pairings This is the right wine for celebrations. Perfect as aperitif but Serving temperature 6-8°also C.with desserts. Storage Store in dry rooms, away from light or warm sources. StorageServing temperature Store6-8° C.in dry rooms, away from light or warm sources. Storage Store in dry rooms, away from light or warm sources.

18 19 v

CABERNET Appellation Cabernet Sauvignon IGT delle Venezie Appellation Cabernet Franc IGT Tre Venezie CABERNET FRANC SAUVIGNON Colour Ruby red with pomegranate-coloured highlights. Colour Ruby red with violet highlights. IGT Tre Venezie Bouquet It reminds berries such as dewberry, strawberry and raspberry. Bouquet Very intense, persistent and wide. The herbal aroma evolves IGT Tre Venezie – especially if aged more than a year - into perfumes which Taste Full, soft body with final fruity notes. remind of oriental spices and cinnamon. Taste Elegant, harmonious and complex both to the nose and to the AGRONOMICAL DATA palate. Its natural warm combines to the tannin softness and to the aroma persistency. Typical slightly vegetal final sensation. Grapes Cabernet Sauvignon Production Area Rai di San Polo di Piave AGRONOMICAL DATA Altitude 30 mt on sea level Grapes Cabernet Franc Type of soil Clay, sandy sometime gravelly Production Area Rai di San Polo di Piave Vines orientation South-North Altitude 30 mt above sea level Training system Sylvoz with double-arched cane Type of soil Clayey, sandy sometime gravelly Stumps per hectare 3000 Orientation of the vines South-North Yield quintal/hectare 100 Training system Sylvoz with double-arched cane Harvest Hand harvest in late September Stumps per hectare 3000 Yield quintal/hectare 100 OENOLOGICAL DATA Harvest Hand harvest in late September Vinification in red Maceration of 20-25 days. The temperatures vary from 24 to 26 degrees to facilitate the extraction of the grapes skin pigment. OENOLOGICAL DATA Malolactic fermentation Yes, immediately after the racking Vinification in red Maceration of 20-25 days. The temperatures vary from 24 to 26 degrees to facilitate the extraction of the grapes skin Aging No pigment. Mellowing length 60 days before sale Malolactic fermentation Yes, immediately after the racking Aging No ANALYTICAL DATA Mellowing length 60 days before sale Percentage of grape’s yield 70 % in wine ANALYTICAL DATA Total acidity (GR/LT) 6,30 ÷ 6,50 Percentage of grape’s yield Ph 70% 3,15 ÷ 3,25 in wine Residual sugars (GR/LT) 8 ÷ 10 Total acidity (GR/LT) 5,20 ÷ 5,40 Alcohol 12% vol Ph 3,40 ÷ 3,50 Residual sugars (GR/LT) 5 ÷ 7 OTHER DATA Alcohol 12% vol Food pairings Ideal with steak, game, roast and typical italian cheese.

Serving temperature 18-20° C OTHER DATA Storage Store in dry rooms, away from light or warm sources. Food pairings Ideal with savoury first courses and mushroom risotto. Very good also with grilled steaks, wildfowl (parmesan and pheasants), game (hare), roasts, Italian “cotechino” and half mature cheeses. Serving temperature 18-20° C Storage Store in dry rooms, away from light or warm sources.

20 21 MERLOT Appellation Merlot IGT Tre Venezie Appellation Refosco dal Peduncolo Rosso IGT Tre Venezie REFOSCO DAL IGT Tre Venezie Colour Ruby red with violet highlights. Colour Deep red with magenta highlights Bouquet It reminds of cherries, mixed berries with Bouquet Austere and elegant wit notes of cherry, blackberry and white PEDUNCOLO ROSSO some hints of cinnamon. pepper. Slightly herbaceous. IGT Tre Venezie Taste Full, soft body with a final fruity taste Taste Sturdy with lively tannins and good acidity.

AGRONOMICAL DATA AGRONOMICAL DATA Grapes 100% Refosco dal peduncolo Rosso Grapes Merlot Production Area Friuli Venezia Giulia Production Area Rai di San Polo di Piave Altitude 150 mt above sea level Altitude 30 mt above sea level Type of soil Marl and sandstone flysch Type of soil Clayey, sandy sometime gravelly Orientation of the vines East-West Orientation of the vines South-North Training system Sylvoz with double-arched cane Training system Sylvoz with double-arched cane Stumps per hectare 2500 Stumps per hectare 4000 Yield quintal/hectare 120 Yield quintal/hectare 120 Harvest End of September Harvest Hand harvest in Mid September

OENOLOGICAL DATA OENOLOGICAL DATA Vinification in red Maceration of 20-25 days. The temperatures vary from 24 Vinification in red Maceration of 15-20 days. The temperatures to 26 degrees to facilitate the extraction of the grapes skin vary from 24 to 26 degrees to facilitate the pigment. extraction of the grapes skin pigment. Malolactic fermentation Yes, immediately after the racking Malolactic fermentation Yes, immediately after the racking Aging No Aging No Mellowing length 60 days before sale Mellowing length 60 days before sale ANALYTICAL DATA ANALYTICAL DATA Percentage of grape’s yield 70% in wine Percentage of grape’s yield 70% in wine Total acidity (GR/LT) 6,30 ÷ 6,50 Total acidity (GR/LT) 5,40 ÷ 5,60 Ph 3,20 ÷ 3,40 Ph 3,40 ÷ 3,50 Residual sugars (GR/LT) 5 ÷ 7 Residual sugars (GR/LT) 5 ÷ 7 Alcohol 12% vol Alcohol 12% vol OTHER DATA OTHER DATA Food pairings Perfect with braised red meats, grilled meats, poultry and matured cheeses. Food pairings Good with white roast, grilled meats and half mature cheeses. Serving temperature 18-20° C Serving temperature 18-20° C Storage Store in dry rooms, away from light or warm sources. Storage Store in dry rooms, away from light or warm sources.

22 23 RABOSO FRIZZANTE Appellation Raboso Frizzante IGT Veneto IGT Veneto Colour Ruby red with violet highlights Bouquet Fresh with notes of raspberries and strawberries. Reminiscent of red flowers and plumb Taste Fresh, sapid and a little bit acid with notes of Marasca cherry and currants. The perlage is fine and persistent

AGRONOMICAL DATA Grapes 100% Raboso Production Area San Polo di Piave Altitude 30 mt above sea level Type of soil Clayey, sandy sometime gravelly. Orientation of the vines East- West Training system Guyot Stumps per hectare 3000 Yield quintal/hectare 150 Harvest Hand harvest in November

OENOLOGICAL DATA Vinification in red Maceration of 25 days. The temperatures vary from 24 to 26 degrees to facilitate the extraction of the grapes skin pigment. Malolactic fermentation No Aging In stainless steel tank for 1 month Process to obtain Charmat of 30 days semi sparkling wine Mellowing length 60 days before sale

ANALYTICAL DATA Percentage of grape’s yield 70% in wine Total acidity (GR/LT) 7,80 ÷ 8,00 Ph 3,00 ÷ 3,15 Residual sugars (GR/LT) 18 ÷ 20 Alcohol 12% vol

OTHER DATA Food pairings Good with cold cuts, cheese and dried fruit.

Serving temperature 10-12° C Storage Store in dry rooms, away from light or warm sources.

24 25 CHARDONNAY Appellation Chardonnay IGT Tredelle Venezie Venezie Appellation Pinot Grigio IGT delle Venezie PINOT GRIGIO Colour Straw yellow with hints of autumn colours. Colour Straw yellow, with ancient gold reflexes. IGT Tre Venezie Bouquet Refined, complex, wide, intense and elegant, with clear hints of Bouquet Intense, wide, complex, with floral notes of eglantine and DOC delle Venezie Mediterranean bush flowers, tropical fruit, citrus, walnut husk, orange blossom, with a sensation of tropical fruit, citrus and almond and spicy notes. apricot. Taste Structured, voluminous, dense, excellet acid balance, long Taste Structured, voluminous, dense, with excellent acid balance, persistent sweet aftertaste, with tropical, floral and spicy hints. very good aftertaste correspondence, ending in a persistent and soft note of citrus, peach and apricot. AGRONOMICAL DATA AGRONOMICAL DATA Grapes Chardonnay Grapes Pinot Grigio Production Area Rai di San Polo di Piave Production Area Rai di San Polo di Piave Altitude 30 mt on sea level Altitude 30 mt on sea level Type of soil Clay, sandy sometime gravelly Type of soil Clay, sandy sometime gravelly Vines orientation South-North Vines orientation South-North Training system DoubleSylvoz with Sylvoz double-arched overturned cane Training system GCD cordon spur Stumps per hectare 2800 Stumps per hectare 5100 Yield quintal/hectare 130 Yield quintal/hectare 110 Harvest Hand harvest in biginning of September Harvest Hand harvest in biginning of September OENOLOGICAL DATA OENOLOGICAL DATA Pressing Soft with a slight maceration of the grapes. Pressing Soft Malolactic fermentation No Malolactic fermentation No Aging No Aging No Mellowing length 60 days before sale Mellowing length 60 days before sale ANALYTICAL DATA ANALYTICAL DATA Percentage of grape’s yield 70 % in wine Percentage of grape’s yield 70 % DryTotal extract acidity (GR/LT) 215,70 ÷ 5,90 in wine DryTotal extract acidity (GR/LT) 216,00 ÷ 6,20 TotalPh acidity (GR/LT) 5,903,15 ÷ 3,25 TotalPh acidity (GR/LT) 6,203,40 ÷ 3,50 PhResidual sugars (GR/LT) 3,255 ÷ 7 PhResidual sugars (GR/LT) 3,255 ÷ 7 ResidualAlcohol sugars (GR/LT) 412% vol ResidualAlcohol sugars (GR/LT) 512% vol Alcohol 12,60% OTHER DATA Alcohol 12,30% OTHER DATA OTHERFood pairings DATA Ideal with fish, vegetables, risotto and cheese. OTHERFood pairings DATA Ideal with fish, shellfish, risotto and vegetable pies. ServingFood pairings temperature 10°Ideal C with fish, vegetables, risotto and cheese. ServingFood pairings temperature 12°Ideal C with fish, shellfish, risotto and vegetable pies. StorageServing temperature Store10° C in dry rooms, away from light or warm sources. StorageServing temperature Store12° C in dry rooms, away from light or warm sources. Storage Store in dry rooms, away from light or warm sources. Storage Store in dry rooms, away from light or warm sources.

26 27 SAUVIGNON Appellation Sauvignon IGT Tre Venezie Colour Straw yellow with green higlights. IGT Tre Venezie Bouquet Aromatic, complex, delicate, with clear notes of grapefruit, rose, pineapple, yellow pepper, tomato leaves and woods. Taste Intense, voluminous, good fat structure, balanced with good acidity. complex and intense varietal notes; the aftertaste is long and persistent.

AGRONOMICAL DATA Grapes Sauvignon Production Area Rai di San Polo di Piave Altitude 30 mt above sea level Type of soil Clayey, sandy sometime gravelly Orientation of the vines South-North Training system Double sylvoz overturned Stumps per hectare 1250 Yield quintal/hectare 140 Harvest Hand harvest in the first ten days of September

OENOLOGICAL DATA Pressing Soft with a slight maceration. Malolactic fermentation No Aging No Mellowing length 60 days before sale

ANALYTICAL DATA Percentage of grape’s yield 70% in wine Total acidity (GR/LT) 6,30 ÷ 6,50 Ph 3,40 ÷ 3,50 Residual sugars (GR/LT) 5 ÷ 7 Alcohol 12% vol

OTHER DATA Food pairings Excellent as aperitif, very good with asparagus, vegetable soups, legumes and marinated fish. Serving temperature 12° C Storage Store in dry rooms, away from light or warm sources.

28 30 Terre di Rai Srl

Sede legale: Via Sordello 11 31046 - Oderzo TV ITALIA Sede operativa: Via del Carmine 2/2 31020 San Polo di Piave TV ITALIA

Tel. +39.(0)422.855885 - Tel. +39.(0)422.805627 www.terredirai.it - [email protected]

P. Iva 04249492061

Rev.0 of 29.01.2020

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