I nostri vini
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.
Cuvée of the best indigenous and international grapes
IGT Venezia Giulia
The training system is French Guyot, with a planting density of 4,500 plants per hectare.
TIME OF HARVEST
Second half of September
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.
Intense ruby red colour with significant violet hues.
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.
Red meat in general, roasts, game and mature cheese.