About this wine
Vineyard and terroir
The vines are trained using the Guyot method and are 20–25 years old on average.
Vinification
The grapes are harvested in the first week of September, destemmed and macerated on their skins for five days. Fermentation takes place in temperature-controlled stainless-steel tanks. Part of the wine undergoes malolactic fermentation in barrels before blending.
Ageing
After blending, the wine is aged in stainless-steel tanks, followed by two months in bottle.
Tasting profile
An elegant wine.
Label / history
Genagricola acquired Borgo Magredo in 1989 and subsequently modernized and developed its vineyards in Friuli. Over the following 20 years, more than 200 hectares were replanted, including plots devoted to experimental grape varieties. The estate also upgraded its equipment, production processes and cellars.
