Grape variety: Cabernet Franc IGT Venezia Giulia (Typical Geographical Indication).

Soil: sandy, clayey.

Vines per hectare: 4,000 about

Raising method: Guyot.

Harvest: manual, end of September.

Winemaking: the fermentation occurs using selected yeasts, at the temperature of at 80-82 ° F (27/28 ° C), with maceration of ripe and destemmed grapes within 6 to 9 days.

Maturation: in steel barrels.

Colour: intense red.

Aroma: heady, intense and lingering herbaceous flavour. Taste: full- bodied, round with a typical grassy after taste.

Ideal with: grilled meat, poultry game.

Best served at: 65-68 ° F (18-20 ° C)

Alcohol content: 12.50% about

Packaged in 6 or 12-bottle packs