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Area of production
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Friuli Venezia Giulia, Doc Collio, Oslavia e San Floriano
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Soil composition
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Sandstone marl, rich in minerals with low organic content
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Production
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5800 Kg/Ha
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Density system
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4800-6500 plants/hectare
(Guyot)
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Grapes
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Merlot
Cabernet Franc
Cabernet Sauvignon
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Vinification
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Manually harvested during the first decade of October. Destemmed, fermented in open-top vat with no temperature control. In the beginning the juice is pumped over the cap frequently. The wine is then racked and wood aged for 24 months. A bottle ageing follows for others 24 months.
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Wine
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Intense ruby colour, the aromas recall kirsch, resin, blackberries, wild-strawberry and morello cherry. Soft and warm in the palate, it has good tannin-acidity harmony and the long finish is remarkably fruity. Surely, this is an impressive wine with great ageing potential.
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What we eat with it
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Grilled red meat, game, Montasio 12 months.
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Alcohol
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13.90% vol.
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Acidity
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4.80 g/l
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Residual sugar
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3.50 g/l
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Uncork two hours before serving
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Produced bottles
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6000 0,75-liter bottles
450 1,5-liter (Magnum) bottles
50 3,0-liter (Double Magnum) bottles
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Tech sheet
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Download tech sheet (pdf) >>
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