PRODUCTION AREA
On the Astoria estate on hillside areas at 120-150 m above sea level.
Vineyards facing North-South and East-West, with 4000-4500 plants per hectare. The vines are 8-15 years old.
Average output of 1.5-2 kg per plant, amounting to 7000-8000 kg per hectare.
Grapes: prized varieties of red grapes.
Training system: Guyot.

TECHNOLOGY
The grapes are picked by hand in September/October and put into small baskets.
Some of them (approximately 10%) are dried on rush matting for 3 months. The rest are destemmed and left to ferment on the skins for around 15-20 days at a temperature of 26-28°C. They are then drawn off and the malolactic fermentation process is completed in steel tanks.
Once they have dried sufficiently, the grapes from the rush matting undergo the same procedure.
All of the blend is mixed together again and then transferred to medium-toasted French Allier oak barriques, where it ages for 8-9 months before being bottled. The subsequent bottle ageing adds substance to the solid, imperious wine, which gets its strong personality from the dried grapes.

SENSORY PROFILE 
Colour:    dark ruby red.
Aroma:    intense, with hints of wood nicely balancing the spicy notes of the grape varieties.
Taste:    soft and finely poised, with a substantial structure and plentiful aromas and tannins.

CHEMICAL PROFILE
Alcohol by volume (% vol.)     13.00 – 14.00
Sugar (g/l)         8.00 – 9.00
Total acidity (g/l)    5.00 – 6.00

SERVING TEMPERATURE
16-18°C. Open the bottle an hour earlier and use a decanter if desired.

STORAGE
Keep in a cool, dry place, away from heat and light.

DESCRIPTION FOR WINE LISTS
“el RUDEN” Veneto Rosso I.G.T. – Astoria