Rosso delle Baite IGT Marca Trevigiana


50% Cabernet Sauvignon and 50% Merlot.

Soil and vineyards

Clayey soil, rich in mineral salts; planting density of 5,000 vines per hectare, with Guyot pruning, for a limited yield per hectare.


Manual harvesting in the second week of September for Merlot and in the first and second weeks of October for Cabernet Sauvignon.

Vinification and ageing

The manual harvest begins once the grapes have reached the optimum levels of total acidity, sugars and phenolic maturity; they are then destemmed and crushed. The fermentation of the must is then carried out, in contact with the skins, for 7 days at a controlled temperature (28°C) in stainless-steel tanks. After devatting, the wine is aged in oak barrels until malolactic fermentation is complete (around 8-10 months). After in-bottle ageing for 6-12 months, the wine is ready to be released onto the market.

Maturation potential

Complete maturation is reached after 5-6 years of in-bottle ageing.

Tasting notes

Bright, deep ruby-red colour, with garnet edges; complex, polished and nuanced bouquet laden with red-berry jam flavours (blackberry, strawberry and raspberry); hints of spice – especially cinnamon – come to the fore, together with a light fragrance reminiscent of hay and tobacco; there is also a touch of liquorice and a slightly toasted note; dry, rounded, flavoursome, well-balanced and full-bodied palate, with an enjoyably tannic finish.

Alcohol content

13% by vol.