Castello di Porcia

Wines

Cabernet Franc

D.O.C. FRIULI

TYPOLOGY: Red wine

VINEYARD SIZE: 10 hectares

GROWING AREA: Azzano Decimo (Pordenone)

SOIL PROFILE: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone

GRAPE VARIETY: Cabernet Franc

ASPECT: North-South

AVERAGE AGE OF VINES: 10 years

AVERAGE ALTITUDE: 15 metres asl

SISTEMA DI ALLEVAMENTO: Guyot/Sylvoz

NUMERO DI VITI PER HA: 3.125 vines per hectare

PRODUCTION PER HECTARE: 9.000 kg per hectare

BOTTLES PRODUCED ON AVERAGE: Average 40.000 bottles

VINIFICATION: The grapes are gently de-stemmed and pressed, then fermented in steel for 9-11 days with cultured yeasts at a controlled temperature of 28-32°C, with regular pumpovers and délestage. The wine is then pressed off and racked into steel tanks for malolactic fermentation and maturation

MATURATION: In steel

BOTTLE AGEING: 3-4 months

APPEARANCE: Vivid ruby red, with purplish highlights

BOUQUET: Clean-edged, elegant, a subtly herbaceous

PALATE: Full-bodied, silky, with a slight note of grassiness

SERVING SUGGESTIONS: Perfect with roasts, stews and hard cheeses. In particular with “Bistecca alla Fiorentina”, hare, barbecued suckling pig, traditional “Frico” made with potatoes and Montasio del Friuli cheese

Note (Technical values for last harverst):
Alcohol: 12,50%
Total acidity: 5,30 g/l
Ph: 3,42
Dry extract: 25,00 g/l
Total SO2: 65 mg/l (legal maximum: 160 mg/l)

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