Cabernet Franc

Tipology: Red dry

Variety: Cabernet Franc 100%

Production area: IGP Venezia Giulia

Town: Corno di Rosazzo (UD)

Implant in: 2000

Implant density: 4500 stump for hectare

Production for hectare: 8 tons/ha

Planting density: 2.5 x 0.90 m

Growing system: Guyot

Soil typology: flaked clay

Grape harvest: October

Harvest: manual

Vinification: harvested grapes are swiftly brought to the cellar, followed by crushing and destemming in stainless-steel tanks. Fermentation with indigenous yeasts for 13-15 days at 25-30°C with daily remounts. Wine ages for ten months in stainless-steel tanks with temperature control and is fined in-bottle for about sixty days.

Wine tasting: red wine with violet reflections. Intense and slightly herbaceous aromas. Strong taste. Excellent with meat.

SERVING TEMPERATURE: 18-20°C