Questo vino
Grapes
A blend of 50% Cabernet Franc and 50% Cabernet Sauvignon.
Vinification
The grapes are destemmed, then undergo cool-temperature maceration and fermentation for about 10 days. After pressing, the wine settles before being racked into stainless-steel tanks for natural malolactic fermentation. Conversion of malic acid into lactic acid softens and rounds the palate. The bottle is closed with a composite DIAM cork.
Technical data
IGT Venezia Giulia. Production is 15,000 bottles.
Tasting profile
Intense ruby red. When young, it combines soft tannins and good acidity with a pleasant fruity character. Ageing makes the fruit richer, more intense and more refined.
Serving and pairing
Serve at 18 °C. Pair with rare-to-medium ribeye or sirloin, beef short ribs, braised beef or venison, ox cheek, chilli con carne, or roast and grilled lamb. Suitable cheeses include aged Cheddar, Gouda and Gorgonzola, while cheesy polenta is another option. Grilled Portobello mushrooms, dried porcini, broccoli rabe, grilled radicchio and roasted Brussels sprouts also work well, particularly with rosemary, basil or thyme.
