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
Fermentation on skins lasts for 15-20 days at a controlled temperature of 26° - 28° C. Malolactic fermentation in stainless steel until spring.
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.
An excellent choice with steaks and braised red meats, an ideal partner of ripe cheese.
Come from the land of Friuli in a never-ending bloom.
Essential, intense and tangible. A concentration of territory, which embraces the flavours of its land.