CABERNET “Roncaccio” – COLLAVINI

BASE VARIETIES
Cabernet Sauvignon
and Cabernet Franc

IGT ZONE
Venezia Giulia
Blend of grapes grown on the
hillslopes of Friuli and on the
stony flatlands

YIELD
From 80 to 90 quintals
per hectare

TRAINING SYSTEMS
Guyot and Cordon spur

PLANTING DENSITY
From 4,500 to 4,800 vines
per hectare

HARVEST PERIOD
October

WINEMAKING TECHNIQUE
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
oak containers.

WINE
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.

SUGGESTIONS
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


Region: Friuli
Alcohol content: 12,5%
Serving: 18°