Red – Rosso

Classification:

IGT VENEZIA GIULIA

Variety:

selection of Merlot and Cabernet grapes

Vine training system:

Guyot

Soil:

alluvial gravel highly fertilized

Harvest:

end September

Method of harvesting:

mechanics

Winemaking:

Next-stemming and macerate for 4-5 days at a temperature of 26-28 ° C; pumping frequent but shortterm in order to get a fresh fruity wine and harmonious.

Description and food pairing:

presented a bouquet and filled with fragrant aromas of raspberry, blackberry and blueberry, taste pleasant, soft, full-bodied, balanced, fruity with a slight herbaceous flavor, indicated with red meat dishes, roasts, poultry, rabbit,and mature cheeses.