Cabernet Franc
A single-variety and incredibly intense Cabernet wine, characterised by a deep purplish red colour. Very typical, with lovely notes of red fruits blending with herbaceous and peppery notes. Pleasantly herbaceous in the mouth, it is fresh but also marked by typical and delicate tannins. The ideal pairing for red meats, grilled meats, roasts and stews.
| DENOMINATION | IGP VENEZIA GIULIA |
|---|---|
| VINES | 100% Cabernet Franc |
| VINE TRAINING METHOD | Guyot |
| PLANT DENSITY | 3500 plants per hectare |
| TYPE OF SOIL | Clay, sandy |
| AVERAGE YIELD PER HECTARE | 90 quintals |
| GRAOE HARVEST | Third/fourth week of September |
| VINIFICATION METHODS | Brief maceration on the skins until the cap forms (“alzata di cappello”), destemming, soft pressing and maceration on the skins by regularly immersing the cap for 8 to 9 days. Finally, the grapes are pressed slowly using a traditional hydraulic press. |
| AGEING | 6 months in concrete barrels, 12 months in the bottle |
| SERVING TEMPERATURE | 18 – 20 °C |
| CAPACITY | 750 ml |
