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.
