VINEYARD LOCATION: Friuli Grave

SOIL: Well-drained, stony and clay.

VINE TRAINING SYSTEM: Gouyot.

GRAPES: 100% Cabernet Franc.

HARVEST: Hand harvesting in the second or third week in September.

VINIFICATION: The wine is fermented in stainless steel tanks that are kept at between 18 and 25ºC. During this time the wine undergoes a process known as ‘remontage’ which fixes and enriches the typical ruby red colour. Once this process is complete the wine is put into oak barrels for between 15 and 18 months. During which time the herbal and tannin qualities associated with this wine can become more integrated. The wine is made available for sale after it has had 5 – 6 months in bottle and we suggest it be drunk within a few years.

WINE COLOUR: Intense, ruby-red with violet hues in youth, which takes on a brick colour with age.

WINE AROMA/PALATE: An intense, vinous nose with a pleasant herbal character; persistent. On the palate the flavours are robust in its youth with a slightly astringent finish, full of plum, blackberry nuances. Full of flavour with good tannin structure.

FOOD: In its youth this wine will be particularly good with cold meat dishes. Once it has matured it will be better with red meats such as pork, game birds, cheese or pasta.

SERVING TEMPERATURE: We recommend serving between 16 and 18ºC.