Red wines

Production and sale of red wine

The vinification of the red wines takes place through maceration, that is, with the must coming into contact with the skins and seeds in order that the substances contained in them can be transferred to the liquid to confer the right colours and aromas to the final product. First of all, gentle crushing of the bunches is carried out, followed by the de-stemming to eliminate the grape-stalks. Alcoholic fermentation takes place, as the must is brought into contact with the marc, or skins and seeds, at temperatures of 25-28°C for between five to eight days (wines to be drunk young) or fifteen to twenty days for those that are suitable for aging. In order to avoid the stratification of the skins and seeds, operations of punching down and pumping over are carried out. Then follows the drawing-off which substantially separates the juice of the first pressing from the dregs or lees, and from the skins and seeds. The Vignarosa cellar is known also for its appreciable production of red wines, among which stands out the stately Cabernet Reserve DOC Piave. Another red wine that has met with remarkable success is the “Morosino” IGT Colli Trevigiani, a blend of Cabernet and Merlot that is characterized by a partially oaky taste. Others include the Cabernet DOC Piave and the Raboso DOC Piave, red wine from an autochthonous vine with a limited production, given the very low yields per hectare, which will go on sale in the year 2012 after forty months of aging in small oak barrels (2006 and 2007 vintages). 

Production and sale of red wine from Cabernet Franc and Cabernet Sauvignon grapes

Cabernet Franc and Cabernet Sauvignon are two international vine varieties, both of French origin and well known for their characteristic quality and longevity. The joint vinification of these two vines leads to the production of a grand red wine, round-bodied and harmonious with prevalently grassy notes.


The combination of these two varieties has produced excellent results, uniting the grassy notes of the Cabernet Franc with the tannicity, elegance and agreeableness of the Cabernet Sauvignon. Between the start of production and the sale of this wine, a period of aging is necessary in steel containers and small barrels which give the right touch of elegance to the wine’s aromas. In the more favourable harvests, the best bunches of grapes are transformed into wine separately to create the Cabernet Reserve: this is ready for sale only after aging for at least 2-3 years in oak barrels that is necessary to complete its full-bodied nature and rounded, smooth taste that make it an ideal accompaniment for game, roasted red meats and fully matured cheeses.








Production and sale of the Raboso wine

The Raboso is an autochthonous vine of the Veneto region, cultivated prevalently in the province of Treviso. The origin of its name most probably derives from the stream of the same name that flows through Valdobbiadene and Quartier del Piave, although many associate it with the adjective “rabbioso”, a term which in the local dialect is used to describe unripe fruit, slightly sharp and therefore with a distinct character.


Production and sale of IGT red wine

The Vignarosa estate is right in the middle of a territory that can lay claim to as many as four different geographical indications: “Colli Trevigiani”, “Marca Trevigiana”, "Veneto" and "Delle Venezie". Given its position close by the Trevisan Prealps, the azienda has chosen the first denomination for its production of IGT or ‘vin de pays’ wines.


The passion for our vineyards

The quality of Vignarosa lies in the history, the land, in the experience and constant everyday commitment. Red and white wines, semi-sparkling and sparkling wines all draw their prestigious characteristics and their charm from this nature, from this history and from the genuine passion of all those involved in the production.


Azienda Agricola Vignarosa
Via Bonemi 3
31014 Colle Umberto (TV)

  • Tel: +39 0438 200230
  • Fax: +39 0438 39287
  • E-mail: