The must ferments with skins for about 15 days. After that, it stays for further 10 days in special tanks at 25-27 degrees. It ages inside little Slavonian oak barrels for 15 months and finally refines for 12 months in the bottle. The wine is checked and tasted before the marketing. Deep ruby red colour with violet nuances. Vinous and spicy smell, slightly herbaceous. 18-20 °C. The wine should be uncorked half an hour before and poured into a decanter.
Region: Friuli Venezia Giulia
Variety: Cabernet Sauvignon 100%
Temperature: 18-20 °C
Food Combination: Excellent with game, grilled meat, bacon, prosciutto, foie gras, Peking duck, beef steak, roast beef and Parmigiano Reggiano blue cheese. Very nice wine to enjoy out of meals.
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