Cabernet Franc

Classification:

DOC Friuli Isonzo

Variety:

100% Cabernet Franc

Vine training system:

Guyot

Soil:

pebbly limestone rich in iron oxides

Harvest:

end of September

Method of harvesting:

by hand and by machine

Winemaking:

the grapes are destemmed and left to macerate for 6-8 days at a temperature of 26°C, with delestage and pump-overs

Ageing:

after malolactic fermentation the wine is racked into oak barrels where it is left for 6 months, then ages in the bottle for 2 months

Description and food pairing:

elegant fragrance of newly mown grass, bell pepper, ripe raspberry, green pepper spice and liquorice; spicy and dry, goes well with red meat dishes, roasts, cured meats and mature cheeses.