Category: Dry red wine.

Grape: 100% Cabernet Sauvignon.

Classification: D.O.C. Friuli Grave.

Production area: Dandolo area foothills in west-central Friuli.

Vineyard yeld: 70 hl/ha. (3.1 tons/acre).

Vineyard elevation: 250 - 300 m/slm (820-980 ft.).

Training system: Sylvoz.

Vine density: 3,800-4,500/ha. (1,540-1,820/acre).

Harvest date: September 20-25.

Production: De-stemming, crushing, and six-seven-day maceration on skins; after drawing off and cold-settling the must overnight, it is racked and fermented in stainless steel tanks.

Ageing: Six-months’ sur lies ageing in stainless steel.

Quantity: Approx. 1,670 cases.

Color: Ruby-red edged with purple.

Bouquet: Forward aromas of blueberry and blackberry layered over a light spiciness reminiscent of clove.

Palate: Good tannins vein a velvety texture, the whole infused by a lively acidity.

Recommended food: Charcuterie assortments, roasts and grilled meats; aged hard cheeses.

Serving temperature: 18°C (64°F).