From the precious red berried D.O.C. vines, among the acacia and oak woods of the Colli Orientali del Friuli, from one of our farms that the ancient maps call “Selenard”, we obtain this blend that we have tried to further embellish with a passage in oak barriques from the Allier. Ruby red wine with amber reflections. It should be served with red meats, game ham and spicy cheeses at 14-16°C. It is advisable to open the bottle at least one hour before serving.

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 of each single wine then takes place in French oak barriques for around a year which are then further blended and refined in wooden barrels. Finally, bottling of the resulting product takes place as per the “cellar recipe”.

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