Born as Great Wines

“A modern wine with ancient beginnings.
Tradition for us has never been a barren nostalgia for the past, but rather a genuine basis for setting and achieving new targets with competence and innovation”.

Massimo Vidoni, wine consultant

THE REDS

Refosco dal Peduncolo Rosso
Cabernet Sauvignon

Clayey soil remarkably hard to work, yet ideal for producing full-bodied reds able to stand the test of time.
We interpret this natural calling in a modern vein, while never forgetting the originality that underlies our creed.

Refosco dal Peduncolo Rosso

doc friuli grave

An ancient native grape variety

The grapes harvested the first week of October are left to ferment in stainless steel tanks for about two weeks, during which time rémontage and delestage operations are carried out to extract colour and tannins from the skins.
Following this step, and having reached the optimal level of alcohol, the wine is separated from the skins and left to mature in steel tanks (70%) and oak barrels (30%), where it begins to clarify by natural settling.
Subsequently, as a result of the rigours of the harsh winter, it reaches microbiological equilibrium, and our only concern is to carry out decanting to separate the deposits formed on the bottom of the tank.
The Refosco is then blended and bottled in late autumn after the harvest, with additional ageing in the bottle for three months. A deep ruby-red colour, it has an intense aroma, vinous with hints of cherry.
With its dry taste and elegant, soft and well-rounded tannins to the fore, together with nice acidity.

Serve at 18-20 °C in large glasses.
Ideal with grilled red meat, game and mature cheeses.

Cabernet Sauvignon

doc friuli grave

Balance and international appeal

The grapes, harvested in the first week of October, are left to ferment in stainless steel tanks for about two weeks, during which time rémontage and delestage operations are carried out to extract colour and tannins from the skins.
Following this step, and having reached the optimal level of alcohol, the wine is separated from the skins and left to mature in steel tanks (70%) and barrels (30%), where it begins to clarify by natural settling.
During this time, the wine reaches its microbiological equilibrium and our only concern is to carry out decanting to separate the deposits formed on the bottom of the tank.
The Cabernet Sauvignon is blended and bottled in the late autumn following the harvest, with additional aging in the bottle for three months. Full garnet red colour.
Intense bouquet, typical, with hints of berry and balsamic notes. In the mouth it corresponds with the notes experienced by the nose, expressing a correct structure, elegance and softness.

Serve at 18-20 °C in large glasses.
Ideal with grilled meat, game and mature cheeses.