Cabernet Franc

GRAPES: Cabernet Franc
PRODUCTION AREA: Friuli Grave, north-east of Italy
ASPECT AND ELEVATION: 200 meters above sea level
SOIL TYPE: Gravelly, sandy and mineral-rich
TRAINING SYSTEM: Guyot
PLANTING DENSITY: 6000-7000 vines per hectare
HARVEST PERIOD: Late September
ALCOHOL CONTENT: 13% vol
RESIDUAL SUGAR: 3 g/ lit
TOTAL ACIDITY: 5 g/ lit
SERVING TEMPERATURE: 16° - 18° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Three years
FORMAT (ML): 350-750 

WINEMAKING PROCESS

Fermentation on skins lasts for 15-20 days at a controlled temperature of 26° - 28° C. Malolactic fermentation in stainless steel until spring. 

TASTING NOTE

Deep ruby red color with purplish reflections. +Characteristic herbal bouquet of wild and balsamic herbs. Licorice and aromatic herbal flavour, well structured but mellow and velvety at the same time. 

SERVING SUGGESTIONS

An excellent choice with steaks and braised red meats, an ideal partner of ripe cheese.