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 |
| TYPE OF SOIL |
Clay, sandy |
| GRAOE HARVEST |
Second half 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. |
| SERVING TEMPERATURE |
18 – 20 °C |
| CAPACITY |
750 ml |
