Exclusively from our “Persereano” vineyard. 5,800 vines planted per hectare, trained using the Guyot method. Yield of 70 ql/ha.
Meticulous hand selection.
The grapes are destemmed and placed in stainless steel tanks with large bases in order to promote extraction of color and sweet tannins through frequent manual punch downs. After fermentation, the wine matures with the skins for a couple weeks.
In French oak barrels of varying sizes for 2 years and then bottle aged for an additional 6 months.
Intense and deep ruby red with violet reflections.
Notes of white pepper unfold to aromas of sweet plum jam and earthy spices.
Bold and robust structure, akin to the character of a native “Friulian”.
Pair with game, braised and grilled meats, and strong cheeses.