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IGT Venezia Giulia

Typology: Red Wine

Vineyard size: 1.00 hectare

Growing area: Azzano Decimo-Porcia (Pordenone)

Soil profile: Deep soil with a silty-loam texture, alkaline and rich in limestone

Grape variety: Merlot and Cabernet Franc, given a rosé fermentation

Aspect: North-South

Average age of vines: 12 years

Number of vines per hectare: 2.500

Production per hectare: 9.000

bottles produced on average: 50.000

Average altitude: 25 mt. asl

Vinification: After de-stemming and pressing, the juice macerates on the skins for two days, with pumpovers, then the must is pressed off into steel fermenters, where it finishes fermentation, at 18°C. The wine then matures for three months

Maturation: In steel

Bottle ageing: 2-3 months

Appearance: Pink

Bouquet: Fruity and floral

Palate: Smooth and harmonious

Note: Technical values for last harvest
Alcohol: 12%
Total acidity: 5.50 g/l
pH: 3.41
Dry extract: 22.20 g/l
Total SO2: 80 mg/l (legal maximum: 160 mg/l)
Residual sugar: 4,00 g/l

Serving suggestions: Excellent with fish soups, mackerel, and with crostini with creamed cod alla veneziana, a simple dish but one re-discovered by the masters of creative cuisine; it is delicious with codfish alla vicentina, and with baked turbot