Classification:
IGT Venezia Giulia
Variety:
selection of Merlot and Cabernet Franc grapes
Vine training system:
Guyot
Soil:
alluvial gravel highly fertilized
Harvest:
September
Method of harvesting:
by machine
Winemaking:
destemming and maceration for 4-5 days at a temperature of 26-28 °C; frequent pumping but for short term in order to get a fresh fruity and harmonious wine.
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.
