Grape variety: Red grapes Venezia Giulia

Soil: sandy, clayey.

Vines per hectare: about 3,600.

Raising method: Guyot.

Harvest: manual, end of September.

Winemaking: the fermentation of must, after one day skin contact, occurs in stainless steel vats at the controlled temperature of 65 ° F (18 ° C). Refinement on yeast lasts for one month in stainless steel vats.

Maturation: in steel barrels.

Colour: cherry red.

Aroma: fruity.

Taste. delicate, well- bodied and harmonious.

Ideal with: both meat or fish dishes throughout the meal.

Best served at: 43-46 ° F (6-8 ° C)

Alcohol content: about 12.50 %

Packaged in 6-12 bottle packs