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If there is a single wine that interprets the great flavours of traditional Friulian winemaking, then it is Cabernet Franc. Masculine, upfront, and decisively hard, Cabernet Franc represents the passion of the most genuine Friulian population, here rediscovered with its full, proud temperament, alien to compromise.
Sensory profile: Deep ruby red in colour. Bouquet of spicy character, with red fruit scent and hay upon ageing. On the palate it is definite and harmonious at the same time.
Food pairings: Roasts, grilled meats, poultry and game.
Service temperature: 18 - 20°C.
Production zone: Alpi Carniche of the high Grave Friulana
Grape varieties: 100% Cabernet Franc (Carmenre)
Soil composition: Loose and well aired soil, mainly composed of characteristic calcareous white coloured river stones from Grave, the result of flooding by the Meduna torrent.
Vineyard - growing systems and principal training forms: Guyot with rigorous winter pruning, and intervention on the vegetation for leaf control apparatus and production. Protection against parasites and soil management respecting the environment.
Harvest: Manual, around mid October.
Vinification: In stainless steel tanks with cold maceration of the skins. The duration of the contact with the solid parts is 10-12 days and the temperature reaches a peak of 29°C. Fairly frequent reassembling of the must and "delestage" - complete mixing by emptyng and refilling the tanks - in the course of the whole fermentation process. Then it matures in wooden barrels where malolactic fermentation takes place.
Conservation: In standing bottles when consumption is expected within a short time. Otherwise it is suggested to lay the bottle down at a temperature as close as possible to 16 -18°C in the dark.
Bottle and content: Bordolese bottle of 0,75 lt.
Packaging: Box containing 6 bottles positioned vertically (12 for the market in the U.S.A.).
WORK IN PROGRESS
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