SERVING TEMP. - 16-18°C
Cabernet FrancCollio Dop
RESIDUAL SUGAR - < 4 g/L
/ GRAPE VARIETY
Cabernet Franc.
/ LOCATION OF THE VINEYARDS
Production area DOP COLLIO.
/ VINIFICATION
Manual harvesting and subsequent maceration on pomace at a controlled temperature until the end of alcoholic fermentation. Subsequent racking and soft pressing and slow ageing in medium size French oak barrels
/ COLOR
Intense ruby red with violet reflections.
/ SENSORY ANALYSIS
Slightly herbaceous and spicy fragrances with a harmonious and persistent taste.
/ GASTRONOMIC COMBINATIONS
Red meat also grilled, aged cheese.