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Ruby red colour with garnet shades, typical hint of spices and undergrowth nuances. Full and warm wine, long persistence. Must be oxygenated in wide glasses and tasted at a temperature between 16 and 18°C.
Grapes: Merlot
Vine Training System: Bilateral Guyot, 6/8 buds
Vineyard Of Provenance: Area 2.90 Ha - 4,800 vines/Ha - altitude 150 m above sea level.
Soil Geology: Ponca (Friulian term to define marl)
Yield Per Hectare: 60 q./Ha
Harvest: Manual in crates with selection in vineyard the first 10 day period of October.
Ageing And Refinement: Fermentation occurs in 15 hl oak conical vats. In the presence of skins for 120 days without temperature control and use of cultured yeasts, enzymes, etc. Pressing by means of hydraulic press. Once fermentation is over, it is left to age in 225 litre barriques for 3 years. The wine is bottled during the waning moon of August without filtration nor clarification.
