Friuli Colli Orientali
Vine cultivation system:
Marl and sandstone flysch of Eocene origini “ponca” that characterizes the Friuli Colli Orientali
Maceration with skins:
Diraspapigiatura and fermentation at controlled temperature. Vinification, maceration with the skins for an average of 12 days, after that the wine is putted in steel tanks. After a decantation, the wine is maturated in wood barrels of different sizes for a period of 12 months.
After the bottling the wine ages in bottle for a period of 2 months.
Clear color, purple red, substantial. The fragrance is intense, complex, elegant, fruity, mineral, cherry flavor, humus, roots. The taste is dry, tanning, sapid, well balanced, intense, persistent and harmonic. Ideal to be paired with roast beef, first dishes and cold cuts.