Deep ruby-red. Hints of raspberries and wild friut. round with light tannins.
Roast meat, pork meat, cheese
The grapes are hand picked, then they are gently de-stammed and crushed. The must is left together with the skins during the alcolic fermentation, at controlled tempereature for about 8 days. In this phase are made frequent pumping over to extract colour and flavours.
Monocapovolto Friulano e Guyot Francese