TYPE OF SOIL
Marl and sandstone from Eocene age also known as “ponca”, a distinctive characteristic from the hills of Eastern Friuli (Friuli Orientale).
Pignolo and Schioppettino.
Short Guyot (6-7 buds).
The first week of October.
Before vini cation, the grapes undergo a further period of brief raisining in cases, to achieve high concentrations of its extract and varietal aromatic components. The grapes are separated by variety, crushed and set to ferment, macerating with the skins under controlled temperatures. After racking, the newly born wine completes fermentation in 500 litre French oak tonneaux. After an initial separation to remove the coarsest sediments, the wine remains in the tonneaux for about four years, where, at different stages, it undergoes the various fermentation and development processes that de ne a noble red. The wine is then blended and bottled but only presented to the consumer after a suitable final period of resting and maturing in the bottle.
At least four years from the harvest.
Total acidity 5.3 g/L; alcohol 14% by vol.
Intense and vivid ruby red with evident garnet reflections.
NOTES ON FLAVOUR AND BOUQUET
As this wine is made using selected grapes from vines of different ages, both nose and palate are distinguished by an elegant robustness. At first impact, it is immediately imposing, re ned and intense, fruity and spiced, with notes of blackcurrant, cherry, balsa wood, leather and liquorice, closing with a smoky note. The palate is rounded and considerably complex, with tannins conferring a decisive character without, however, impairing smoothness and balance. The very long and richly flavoured finish is remarkable.
18 – 20° C.
A distinguished red to accompany decisively flavoured dishes: excellent as an accompaniment for kebabs, rich red meats, game, roasts and mature cheeses.