Production area: Friuli Venezia-Giulia

Vine: Merlot, Cabernet Franc, Refosco dal Peduncolo Rosso

Vine training system: Guyot method – sixth planting distances with 4500 vines per hectare

Grape harvesting: Grape harvesting begins from the mid-September, the verification of grape ripening in various vineyard locations and then with manual crushing of the petiole which starts the drying period on the plant until the beginning of October. The actual harvest begins after about 15/20 days of drying, generally around the first half of October. The grapes are then taken to the cellar for further qualitative selection and are then destined for winemaking

Wine making: The grapes are harvested to the best degree of sugar and phenol maturation and delicately destemmed and pressed. Once the fermentation-maceration has begun, within controlled temperature stainless steel tanks, frequent refills and délestage are performed for about 10 days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently, the wine is poured and the wine ends its alcoholic and malolactic fermentation in French oak barriques (225l) for 18 months. After that period, wine blending take places then aging in the bottle for about 6 months before being marketed

Colour: Ruby red

Sensory notes: It has a bouquet that recalls cherry, small fruit, spices and vanilla. It is soft and full bodied on the palate

Gastronomic pairing: Excellent with red meat, soup and mature cheese

Serving temperature: 17-18° C

Alcohol content: 13.5 % Vol.