An intense ruby-red wine with a soft herb and light pepper bouquet and a gentle scent. A beloved red wine and typical of our area, it pairs well with cold pork meat and seasoned cheese, grilled meat and vegetables.
86-89 points
2010 Edition
Combinations:
Pigeon breast
| Grape Variety | Cabernet Franc 100%. |
|---|---|
| Yield | 90 q/per hectare. |
| Training system | Sylvoz. |
| Harvest | Manual with grape selection. |
| Vinification | Red wine vinification with soft pressure and a long maceration (10 days) temperature controlled at 25°C, complete malolatic conversion. |
| Refinement | 5 months in steel vats and two months in the bottle. |
| Alcohol content | 12,5% vol. |
| Colour | Ruby red with purple tinges. |
| Bouquet | Intense, fresh and young scents with a typical grassy nose. |
| Taste | Full-bodied, velvety and spicy. Its distinctive perfume and personality is especially appreciated in the Friuli area. |
| Accompaniment | Perfect with roasted red or white meat and mature cheeses. |
| Serving | Best served at a temperature of 16 - 18 °C. |
| Storage / Ageing | Peak of bottle maturation is around 1 year; keeps its quality for up to 4 years. |