Cabernet Franc is one of the first “international” varietals planted in Friuli over 200 years. In our vineyard, it has demonstrated its uniqueness: Less hints of vegetable with well structure and consistency.
Average vineyard age: 15 years
Number of vines per hectare: 4.500
Training method: modificated double guyot
Average yield: 80 quintals/ha
Harvesting period: end of October
WINEMAKING AND AGING
Grapes destemmed; the maceration on the skins; the fermentation at the controlled temperature (26° -28°C ) in stainless steel tanks. During this period, daily remontages are carried out to favor the transfer of noble tannins and color from the skins to the fermenting must. Malolactic fermentation. Aging in stainless steel vats for conserving its ‘green’ characteristic.
Color: Ruby red color with violet reflections.
Nose: Typical grassy and intriguing mint impact on the nose with hints of red fruit salad taste.
Palate: Well-structured, crispy, slightly tannic, and persistent with a light noted of violet.