Red, 2012; Region: Friuli.

Alcohol Content: 13 %
Total Acidity: 4,70 gr/lt
Serving Temp: 18 °C.

As it happens for each red grape, wine-making by inoculating selected yeasts and enzymes that together with enologic techniques and modern equipments allow to work grapes and musts without affecting the features of the grape. Using truncated cone and hot and cold temperature controlled tanks permits to control the fermentation.

Maceration on the grapes occurs at a controlled temperature of 26°C for about 14 days in order to obtain a good extraction of the colour and to keep a good structure that maintain their selves for a long time. When the liquid part separates itself from the solid one, the must is put directly in 500 litre barrels where it stays for 16 months; during this period the malolactic fermentation occurs. The wine contained in each barrel is put in an unique mass before the bottling