Cabernet Franc

IGP Venezia Giulia

No. of bottles produced: 2,800 bottles of 0,75 l.
Location: 180-350 mt. s.l.m., marly-arenaceous hilly terrain.
Yield per vine: 1,5 kg./ceppo.
Collection mode: manual in boxes.
Vinification: after crushing, the grapes are left to macerate in fermentation in large oak vats with natural yeasts at room temperature for about 20 days.
The frequent replacements guarantee the extraction of color and help the malolactic fermentation.
Aging: 10 months in stainless steel tanks in contact with fermentation yeasts periodically kept in suspension. Then bottled for 4 months before sale.

Organoleptic characteristics:

Color: deep ruby red.
Bouquet: herbaceous characteristic, intense, very persistent.
Taste: full bodied, sustained, harmonious and distinct.
Pairings: accompanies roasts of noble poultry or game and grilled red meats.
Longevity: 4-6 years.
Serving temperature: 16-18 °C.