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VINIFICATION: fermentation and maceration with the skins at a temperature between +10° and +28°C, for 10 days.
AGING: the wine ages in stainless steel vats for 3 months, then for 12-18 months in Slavonian or French oak barrels, and finally, once bottled it undergoes further aging for 6 months before release.
COLOR: bright ruby red with shades of violet.
BOUQUET: forthright aroma of violet, woodland and hints of tanned leather.
TASTE: in the mouth it is dry, well structured and warm with a hint of violet and an excellent long finish.
PAIRING: perfectly complements the hearty dishes of the Friulian cuisine, roasted pork shank and roasts in general, bean soup and medium-hard cheeses.
SERVE: at a temperature between +18° and +20°C. Uncork half an hour before serving.
CONSUMPTION AND AGING POTENTIAL: this wine has excellent longevity. Stored in the proper conditions, it can age up to 5 – 6 years.
BOTTLE SIZE: 0,750 L
