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Cabernet Franc
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
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
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