Category: Dry red wine.

Grape: 100% Cabernet Franc.

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 the skins; the must is then drawn off, cold-settled overnight, racked and fermented in stainless steel.

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

Quantity: Approx. 1,670 cases.

Color: Ruby-red edged with purple.

Bouquet: Fresh-mown hay and green sweet peppers, with light notes of cinnamon spice.

Palate: Warm, heady flavors with a perfect complement of tannins; a surprisingly expansive finish subtly redolent of liquorice and spice.

Recommended food: Goes particularly well with both large and small game, with hard and aged cheeses.

Serving temperature: 18°C (64°F).