Light ruby red. The typical of the small berry, from which it comes, gives it a unique and fine scent, from the bouquet that recalls the red fruits, marasca and spices. Tannic and warm, the palate is full bodied, giving you notes of extreme elegance and intensity.
Great with wild game meat like duck breast or seasoned cheeses
Planting method: Guyot with sixth plant of 4500 vines per hectare
Harvest: Grape Harvest starts from the middle of September with ripening of the grapes and continues in the various vineyard locations with manual crushing of the petiole to start the period of drying on the plant until the beginning of October. The actual harvest begins after about 15/20 days of drying, generally around the first half of October, then grapes are taken to the cellar for further qualitative selection and then destined for winemaking.
Vinification: Grapes are harvested to the best degree of sugar and phenol maturation and gently decomposed and pressed. Once the fermentation-maceration has begun, in controlled stainless steel vintners, frequent replenishes and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently, the wine is finished and the wine ends its alcoholic and malolactic fermentation in French oak barriques (225l) for 12 months. After that period, it is followed by aging in the bottle for about 6 months before placing the product on the market.
Colour: Light ruby red
Sensory and taste notes: The typical of the small berry, from which it comes, gives it a unique and fine scent, from the bouquet that recalls the red fruits, marasca and spices. Tannic and warm, the palate is full bodied, giving you notes of extreme elegance and intensity.
Food Matching: Great with wild game meat like duck breast or seasoned cheeses.
Straw yellow with golden reflections. With a remarkable aromatic complexity, where fine and intense fragrances recall the exotic fruit, melon and yellow bell pepper. Also gently mix the vegetable notes of sage and tomato leaf. The palate reveals itself dry with good acidity.
Due to its herbal and vegetable flavour, it is recommended to combine vegetarian, velvety flavours and other pesto-prepared or spontaneous herbs, simple but valuable with an omelette with “scoplit”.
Ruby red. It has a bouquet that recalls cherry, small fruits, spices and vanilla. The palate is soft and full of flavour.
Great with red meats, soups and seasoned cheeses
Straw yellow with light greenish reflections. Elegant and intense aroma, floral, fruity and fragrant. It snaps on acacia flowers, yellow peach and quince. Dry and sour, is exalted by good acidity. This is a native grape of the region, Friuli Venezia Giulia.
Perfect in combination with fish dishes, fish soups, soups and vegetables.
Straw yellow with light greenish reflections. Intense, fruity aroma, with delicate notes reminiscent of golden apple, white peach and crust of bread. The palate is dry, full bodied and velvety.
Perfect as an aperitif or combined with lean starters, dry soups and broth, eggs and fish dishes.
Pale straw yellow. A lively blend of sweetness and acidity with a floral bouquet of white flowers and yellow fruit.
An unmistakable bouquet which is an ideal accompaniment for any dessert, from cream to fruit to small pastries. It is ideal for livening up any special moment.
Straw yellow with light refined reflections. Intense and wide scent, with typical hints of acacia flowers. On the palate confirms the sensations of olfactory and is elegant, full bodied, slightly acidic, with a pleasantly bitter aftertaste.
Great as an aperitif, it can be served with acacia and elderberry fritters that appeal to its taste. Rice or early fish and white meats.
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