The Zamò Rosso from Vigne di Zamò Winery comes from the blend of typical local vines such as Cabernet Sauvignon, Merlot and Refosco dal Peduncolo Rosso. It is a fresh and fragrant wine.
The destemmed and crushed fruit is transferred to stainless steel maceration vats for 10-12 days. During fermentation, cap punch-downs, rack and returns and pump over are alternated. At devatting, the wine is racked into stainless steel tanks and the pomace is pressed. Malolactic fermentation is completed in steel to be followed by racking into 25-hl oak barrels. 6 months later the wine is blended and it goes into bottle the following month.