Cabernet Franc Isonzo del Friuli DOC

Classification

Cabernet Franc

Production area

The soil of the plot, which lies on the plain, has a decent amount of clay and is rather pebbly.

Training system

Guyot and double arched cane

Yield per hectare

3000-6000 vines/ha

Secondary fermentation

Fermentazione: con macerazione sulle bucce in tini di acciaio inox con controllo della temperatura (26-28°) per circa 8-10 giorni. Affinamento: l’affinamento prosegue fino alla primavera successiva ed avviene esclusivamente in tini d’acciaio, così da preservare l’impronta varietale, il bouquet ricco e fresco ed il gusto piacevolmente tannico del vino.

Winemaking

Fermentation: Temperature controlled fermentation (26-28°C) occurs with maceration on the skins and frequent pumpovers in wooden and stainless steel vats for about 8-10 days. Aging: The wine ages in stainless steel vats until the following spring, to preserve its varietal character, the fresh rich aromas and the pleasant polished tannic finish.

Pairing

It complements roasts, duck, classic lasagne, vegetable gratin, rosemary roasted potatoes and semi-hard cheeses.

Serving temperature

18°C

Alcohol Content

13% vol

Sugar Content

2 g/l

Acidity

5 g/l