{"id":309,"date":"2017-10-30T09:22:25","date_gmt":"2017-10-30T09:22:25","guid":{"rendered":"http:\/\/www.amandum.it\/en\/?page_id=309"},"modified":"2026-04-29T21:41:41","modified_gmt":"2026-04-29T21:41:41","slug":"cabernet-franc","status":"publish","type":"page","link":"https:\/\/www.amandum.it\/en\/cabernet-franc\/","title":{"rendered":"Cabernet Franc"},"content":{"rendered":"
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Cabernet Franc<\/h1>\n

DOP Friuli Isonzo<\/h3>\n<\/div><\/div>\n\n

Residual sugar<\/em>
Dry<\/strong><\/p>\n

Terroir<\/em>
Dry and windy site on a stony gravel plain with reddish clay rich in iron oxide and aluminium.<\/strong><\/p>\n

Grape<\/em>
100% Cabernet Franc from old vineyards.<\/strong><\/p>\n

Training system<\/em>
Double arched cane<\/strong><\/p>\n

Pest control<\/em>
Low environmental impact integrated pest management.<\/strong><\/p>\n

Harvest period<\/em>
Late September<\/strong><\/p>\n

Vinification<\/em>
The grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature controlled stainless steel tanks. Frequent pumping over is carried out for a period of about three weeks, in order to extract color and aromas from the skins. The racking then takes place. The racking then takes place.<\/strong><\/p>\n

Ageing<\/em>
The wine ages for 18 months. It is then bottled and aged in thermo-conditioned rooms.<\/strong><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

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Tasting Notes<\/h3>\n<\/div><\/div>\n\n