Variety Cabernet Sauvignon
Denomination D.O.P. Friuli Isonzo 2017
Alcohol (% vol.) 12,5% vol.
Residual sugar Dry
Terroir Dry and windy site on a stony gravel plain with reddish clay rich in iron oxide and aluminium
Grape 100 % Cabernet Sauvignon
Training system Guyot
Low environmental impact integrated pest management
Yields 9.000 lb/ha
Harvest period Late September
Harvest method Manual, in small crates
Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in steel tanks with frequent remontage over a period of about three weeks, to extract pigments and aroma from the grape skins. en follows racking.
Ageing The wine is matured into French oak barriques for twelve months and then bottled and cellared for further six months in a temperature-controlled sector.
Appearance Perfect and attractive ruby red colour reveals his brilliance and brightness.
Nose The nose of this wine is full of fruity notes (small red fruits in the background to exalt hints
of blackberry and dark cherry); perceiving fugacious and very delicate herbaceous and spicy tones (vanilla and green pepper) and a “fregul” (pinch) of vinosity that reinvigorate in a well integrated effluvium context.
Palate Fresh and tasty in the mouth fresh, its roundness is balanced making the sip particularly interesting: well structured with a clean, fruity finish … very gratifying.
Serving suggestions To serve along with first courses with sauces also game meat sauce, red meat in various dishes. To try with Chili, right spicy, but also, with a 5-8 months aged Montasio cheese..
Serving temperature To be served in a warm environment, at 16-17°C. Recommended aeration after uncorking.