I nostri vini

Oblin Ros

THE TERRAIN

Marls and sandstones of Eocene origin, called “ponca” in Italian, stratified under the seas over millennia and today give our wines a unique flavour and minerality.

GRAPE VARIETIES

Cuvée of the best indigenous and international grapes

DENOMINATION

IGT Venezia Giulia

TRAINING SYSTEM

The training system is French Guyot, with a planting density of 4,500 plants per hectare.

TIME OF HARVEST

Second half of September

VINIFICATION

Harvested and selected at peak phenolic and sugar maturation, the grapes are gently destemmed then crushed. This is followed by alcoholic fermentation and maceration of the grapes at a controlled temperature in stainless steel containers for about 20–25 days. After racking, there follows a long period of maturation and refinement where malolactic fermentation takes place and during which the often significant and lush tannins are pleasantly softened. After bottling, the wine rests for further ageing in the bottle before release.

COLOUR

Intense ruby red colour with significant violet hues.

THE TASTING

Elegant and complex with sweet fruity notes such as black cherry, blackcurrant, blackberry and dried violet that intensely blend with hints of balsamic, black pepper and cocoa beans. A persistent roasted and liquorice aftertaste comes as a result of the maturation. Structured and enveloping on the palate, with well-blended tannins and an elegance that bears hints of cocoa, jam and spices. Very persistent.

SERVING TEMPERATURE

16–18° C
Data Sheet

PAIRINGS

Red meat in general, roasts, game and mature cheese.