• Historical note: This vine comes from France, namely the Bordeaux region called Gironde. Once in Friuli about at the end of the 19th century, it has been then cultivated all over the region, today getting second as for quantity in wine red production.

• Features:It is undoubtely the best red wine in Friuli. If vinification is made in light contact with the rinds, you get a good to drink wine, with a typical herbaceous flavour, so intense and penetrating as a direct tasting of grapes at the palate. If vinification is completed with a long soaking process, the wine you get is full-bodied, strong, tannic, rough, with a low alcohol content most of the times, but with an extraordinarily intense and rich bouquet, being also vocated to a long ageing as well. When aged, the herbaceous flavour vanishes and that place is taken by the heavenly range of hints, typical of the top red wines.

• To be served preferably with: when young, it should be coupled with cold types of meat of the Grand Cuisine. When aged, it should be included among the best wines for roast meat. It is particularly recommended for game meat, strong meat dishes, and mature cheese. To be served at 18-20 °C.

• Total souring: 5.15 g/l total extract: 26.70 g/l durability: 3-5 years rest sugar: 1.20 g/l

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