Hilly area between Capriva del Friuli and Cormons, East side of Friuli Venezia Giulia.
Manual harvesting of perfectly ripe grapes and subsequent maceration on the pomaces at a controlled temperature until the end of the alcoholic fermentation. Subsequent drawing off and soft pressing, slow aging in medium-sized French oak barrels.
Deep ruby red with violets reflections.
On the nose is slightly herbaceous and spicy with harmonic and persistent taste.
Red meat, also grilled, seasoned cheese.