Grapes: Cabernet Franc
Origin: Eastern area of the Province of Venice
Alcohol content: 12,50 % vol.
Serving temperature: 16 - 18° C
Recommended glass: Broad bowl narrowing at the rim
Fermentation in steel tanks with cultured yeasts at a controlled temperature of 25-28 °C for 8-12 days. After racking, the wine is transferred to concrete tanks for malolactic fermentation at 28 °C for 8-12 days. It is then aged on the fine lees for approximately 6-8 months before bottling.
The deep ruby hue is accompanied by a nose of red fruits and the characteristic grassy notes. Vibrant tannins and a lively freshness ensure a dynamic palate with a long, lingering finish.
Good with red meat dishes, braised meats, game and numerous dishes featuring aromatic herbs and spices.