IGP Venezia Giulia
No. of bottles produced: 2,500 bottles of 0,75 l.
Location: 180-220 mt. s.l.m., calcareous-clay alluvial soil.
Yield per vine: 1,5 kg./ceppo.
Collection mode: manual in boxes.
Vinification: after drying for 20/30 days the grapes are crushed and left to ferment in large oak vats with selected yeasts at a natural temperature for about 20 days. The frequent replacements guarantee the extraction of color and help the malolactic fermentation.
Aging: 10 months in oak barrels in contact with fermentation yeasts periodically kept in suspension. Then bottled for 4 months before sale.
Color: ruby red, presents a fruity bouquet that recalls raspberry, blueberry, licorice.
Bouquet: reveals herbaceous notes, and pleasant and characteristic.
Taste: soft, full-bodied, persistent.
Pairings: it goes well with red and white meats, game.
Longevity: 5-7 years.
Serving temperature: 6-18 °C.