Grape variety: 100% Pignolo (Friuli Venezia Giulia autochthonous vine)
Vineyards: The vineyards sit on a hill called “Monte dei carpini” at about 200- 250m a.s.L. and are south-oriented.
Soil type: Eocene marnes
Cultivation system: Modified Guyot
Harvest: Manual, in late October
Vinification: Fermentation with skin contact (“maceration”) for 10-12 days, second slow fermentation in stainless steel tanks
Aging: Barrique for 24 months, then in bottle.
Production: 800/1000 bottles per year
Colour: is garnet-red.
Perfume: spicy and ripe fruit and vanilla.
Flavour: rich and lightly tannic.
Food pairing: It blends with important courses such as red meat or game