Crushed grapes are macerated on skins for 8-10 days within glass-coated cement vessels. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 26°C.
- Friuli Venezia-Giulia, Italy
Method & Production
The color is ruby red, with violet reflections that mellow with aging. The bouquet is clean and complex with notes of wild berries. Intense, herbaceous. During the maturation in wood it acquires spicy hints of roasted coffee beans and pepper. On the palate it is elegant, dry, rich, well balanced and slightly tannic with a reminiscent of liquorice.
It goes well with rich meats and traditional Friulian country dishes. Excellent with wild game courses.