• Ronchi di Cialla
  • Friuli Venezia-Giulia, Italy

Method & Production

Maceration in stainless steel at controlled temperature for about 15 days. Fermentation is conducted using local yeasts. The wine ages for 12 months on the lees in stainless steel, followed by aging in bottle for at least 6 months before release. 

Tasting notes

Deep ruby red in color and bright with violet reflections. Elegant and fruity bouquet. Hints of ripe cherries, blackberry and small red berries, with delicate balsamic notes. Dry, moderately tannic, elegant and complex.

Food matching

Cod Vicentina