Red Wines

Grape variety: 100% Schioppettino
Harvest: by hand
Soil: clayey
Winemaking: the total grape harvest takes place in boxes. They remain for about a month in a special dehumidified and ventilated room. Subsequently the grapes are de-stemmed and the must remains in contact with the skins for a long period at controlled temperature. In this phase, many replacements are carried out to facilitate the extraction of coloring substances and tannins. Fermentation and aging in stainless steel barrels
Colour: ruby red wine with violet reflections
Tasting notes: autochthonous vine of Prepotto. The scent is intense, very spicy, reminiscent of cinnamon, wild blackberry, a feature that is also evident in the mouth. Thanks to the withering it is round, full-bodied and the finish is soft
Food pairing: Schioppettino passito is a very versatile wine, it can be paired with aged cheeses, first and second courses based on meat
Serving temperature: 16 – 18 °C

Grape variety: 100% Schioppettino
Harvest: by hand
Soil: Marly-Arenaceous
Winemaking: long maceration in a controlled temperature. In this phase many replacements and delestages are carried out to facilitate the extraction of coloring substances and tannins. Fermentation in stainless steel barrels. When the wine is drawn off, the wine is matured in 500 liter tonneaux of second passage, for a period of about 12-24 months depending on the year, and it is refined in stainless steel until bottling
Colour: ruby-red with purple hues
Tasting notes: the scent is very complex and it features hints of green pepper and small red fruits. Inside the mouth, it is ample and persistent
Food pairing: if aged, it is perfect with grilled meats, game or aged cheeses
Serving temperature: 17 – 18 °C

Grape variety: 100% Pignolo
Harvest: by hand
Soil: Marly-Arenaceous
Winemaking: long maceration period under controlled temperature. During this phase the must undergoes remontage to extract both colour and tannins. Fermentation takes place in stainless steel vats followed by prolonged ageing in barriques and wooden barrel for at least 18-24 months
Colour: intense ruby red, turns garnet with age
Tasting notes: the nose is complex and intense with notes of ripe red fruit and spices. In the mouth it is balsamic and dry, with nicely balanced tannins and an excellent firm structure that softens with age. One of the most long-lived red wines of Friuli Venezia Giulia
Food pairing: it superbly complements fatty meats, game, and grilled
meat dishes
Serving temperature: 18 °C

Grape variety: 100% Refosco dal Peduncolo Rosso
Harvest: by hand
Soil: Clayey
Winemaking: long maceration at a maximum temperature of 25 °C. In this phase many replacements are carried out to facilitate the extraction of coloring substances and tannins. Fermentation in steel, then aging in steel barrels and wooden vats
Colour: wine with an intense ruby red color
Tasting notes: autochthonous red with the scent of blackberry raspberry and undergrowth, inside the mouth, it is full and dry with a persistent aftertaste
Food pairing: it goes well with fatty meats, poultry and hunt game
Serving temperature: 18 °C

Grape variety: 100% Merlot
Harvest: by hand
Soil: Marly-Arenaceous
Winemaking: long maceration at a maximum temperature of 25 °C. In this phase many replacements are carried out to facilitate the extraction of coloring substances and tannins. Fermentation and aging in stainless steel barrels
Colour: wine with an intense ruby red color
Tasting notes: the scent recalls cherry and small red fruits, inside the mouth, it is enveloping and harmonious
Food pairing: it goes very well with all types of meat, both red and white and simple first courses
Serving temperature: 18 °C

Grape variety: 100% Cabernet Franc
Harvest: by hand
Soil: Marly-Arenaceous
Winemaking: long maceration at a maximum temperature of 25 °C. In this phase many replacements are carried out to facilitate the extraction of coloring substances and tannins. Fermentation and aging in stainless steel barrels
Colour: violet red, bright and lively wine
Tasting notes: the scent is very intense and slightly herbaceous, inside the mouth, it is full-bodied and soft
Food pairing: it goes perfectly with all red meats and medium-aged cheeses
Serving temperature: 18 °C