Area of production Friuli-Venezia Giulia (North-East of Italy).
Grape variety Cabernet.
Soil type soil a little limy, rich of noble clays mixed to red gravel.
Average planting density 3500/4000 minimum per hectare.
Yield per hectare 130 quintals of grapes.
Alcohol 12%.

Vinification and refinement maceration on the skins for 10 up to 12 days at controlled temperature of 25° - 28° C and bottle ageing for two months.

Tasting it is obtained using only the grapes bearing the same name. It has a deep ruby-red color and a very personal and delicate bouquet. Full-bodied, it has an harmonious and elegant taste.

Food matches it goes well with rice dishes, first courses with gravy, boiled poultry and white meat cooked on a spit.