CABERNET “Roncaccio” – COLLAVINI
and Cabernet Franc
Blend of grapes grown on the
hillslopes of Friuli and on the
From 80 to 90 quintals
Guyot and Cordon spur
From 4,500 to 4,800 vines
The bunches are destemmed and placed in temperaturecontrolled
automatic fermentation tanks.
Fermentation on the skins lasts for about two weeks and
maturation, beginning in the subsequent spring, is in seasoned
The ruby red is still purplish at the rim. A headily warm,
herbaceous nose gives way to robust extract and savouriness,
signing off on a velvety hint of vanilla.
Storage: Lay bottle down in a dark, dry environment at 15°C.
Serving suggestions: A wine for challenging meat dishes, meat,
poultry and game, or hard, mature cheeses.
Friulian kitchen: Salami in vinegar
Alcohol content: 12,5%