In the ancient vineyards of the Colli Orientali, the vines of this ancient and by now rare Friulian variety find their home. It produces a red wine of great structure with an intense ruby ​​red color, a complex aroma that is enriched with aging in oak barrels. Painful, dry flavour, it goes well with all meats, aged cheeses, spicy cured meats. Best served at 20°C. It is advisable to open the bottle at least one hour before serving. Contains sulfites.

Vinification: the harvested grapes are selected by hand and are then de-stemmed, crushed and left to ferment at a controlled temperature (of around 28°C) with the addition of selected yeasts which improve the wine’s fragrance and taste expression. In order to extract colour from the grapes, the “délestage” technique is used which allows for polyphenols, tannins and anthocyans to be extracted effectively from the skins; this technique enables the best possible colour stability and structure over time. After around 10-15 days, according to the level of extraction obtained, the grapes are soft-pressed. Refining in wood (barrels and barriques) then takes place of part of the resulting wine to increase the wine’s rotundity, the remaining wine is refined in stainless steel vats.

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