Cabernet
This blend is obtained with grapes of Cabernet Franc and Cabernet Sauvignon. Deep red with purple reflections and clear scents of grass and spices. Full, intense and absorbing flavour. When young it is suitable for red meat and roast meat, when slightly aged it is good combined with feathered game and seasoned cheese To be served at a temperature of 16-18°C (60-65°F)
| Wine name : | CABERNET |
| Production area: | D.O.C. FRIULI COLLI ORIENTALI In the hills of the municipality of Attimis at 200 m. above sea level |
| Type of wine: | Dry red wine |
| Soil: | Flysch of the Eocene epoch with a prevalence of sandstone |
| Growing system: | Guyot |
| Harvest: | Early October(first ten days of the month). Grapes are hand harvested, selected and separated into crates |
| Vinification: | Maceration on the skins for at least 15 days at about 26°C. Once racked off and softly pressed |
| Enhancement: | The wine is transferred into steel barrels for 12 months at a controller temperature and, once bottled, it is left to mature for 2 months before sale |
| Alcohol content: | 13% vol |
| Organoleptic characteristics: | Deep red with purple hues. Clear notes of grass, black pepper and spices. Intense and absorbing flavour, with delicate and pleasant tannins |
| Conservation: | Keep in a dry, dark place |
| Serving temperature: | 18° C |
| Bottle: | 750 ml |
| Food combination: | When young it is suitable for red and roast meats, when slightly aged it is a good match for feathered game and seasoned |
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