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
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