Production area: hilly area in the North-Eastern part of Gorizia. Soil: formed during the Eocene period presenting layers of loam rock (limestone and clay) and sandstone. Very impermeable provoking the superficial flow of water with the consequent erosion of the terrain, which brings about a very gentle morphology.
Grape Variety: Cabernet Franc and Cabernet Sauvignon.
Vinification: the grapes after being separated the stalks undergo maceration in large stainless-steel vats. During this process, the delicate operation of pressing allows the extraction of noble components forerunning the taste and bouquet of our wines. Once the alcoholic fermentation is complete, a period of refinement of twelve months in oak barrels follows. After being bottled the wine remains in the cellar for approximately six months for further ageing.
Organoleptic Characteristics: It is deep ruby-red in colour with lively reflections. The nose is elegant and complex with hints of red berry fruits backed with herbaceous undertones with a nuance of cocoa and walnut at the end. In the mouth it is structured, with soft tannins which are well-balanced and full on the palate which confirms the fruitness found on the nose. The aftertaste is pleasurable with grassy notes.
Best served with: red and white roast meats, cold meat, poultry and game.
Serving temperature: 16-18°C.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 10.00 %