Cabernet Franc D.O.C. Friuli Typology: Red Wine Vineyard size: 10.00 hectares Growing area: Azzano Decimo (Pordenone) Soil profile: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone Grape variety: Cabernet Franc Aspect: North-South Average age of vines: 10 years Number of vines per hectare: 3.125 Production per hectare: 9.000 bottles produced on average: 40.000 Average altitude: 15 mt asl Vinification: The grapes are gently de-stemmed and pressed, then fermented in steel for 9-11 days with cultured yeasts at a controlled temperature of 28-32°C, with regular pumpovers and délestage. The wine is then pressed off and racked into steel tanks for malolactic fermentation and maturation Maturation: In steel Bottle ageing: 3-4 months Appearance: Vivid ruby red, with purplish highlights Bouquet: Clean-edged, elegant, a subtly herbaceous Palate: Full-bodied, silky, with a slight note of grassiness Note: Technical values for last harverst: Alcohol: 12.80% Total acidity: 5.30 g/l pH: 3.42 Dry extract: 25.00 g/l Total SO2: 65 mg/l (legal maximum: 160mg/l) Serving suggestions: Perfect with roasts, stews and hard cheeses. In particular with “Bistecca alla Fiorentina” hare, barbecued suckling pig, traditional “Frico” made with potatoes and Montasio del Friuli cheese
Osteria Social Dining
Social dining dates back to Ancient Greek cuisine when meals would be prepared for the purpose of gathering together during festivals or commemorations. Social dining Italian Style is meeting at our home to enjoy a meal together. It is a philosophy of using meals specifically as a mean to connect with others: eat to socialize.
Italian style social dining promotes an inclusive atmosphere where friends and strangers alike share the social dining experience, connected with the pleasure of the beauty of life.