DOC Friuli - Natives

Friuli Colli Orientali



DOC Friuli - Natives




Sensory characteristics

Intense red verging on purplish.

Of soft fruit, wild blackberries and blackcurrant with herbaceous scents.

Complex, full, like ripe, soft-fruit jelly, slightly tannic, silky and structured.

Vine training system
Simple and double Cappuccina, medium-long pruning but not rich in buds, 8-10, good vine intensity per hectare.

Harvest period
Fourth period of maturation, the first ten days of October.

Serve with

Rustic dishes of the regional cuisine, cotechino (large boiled pork sausage) and brovada (pickled turnips), bagna cauda (hot dip), pappardelle with game sauces, grilled meats and roasts.

Serving temperature

Store the bottle in a cool, dark place and serve at 14-15° in the summer and at room temperature during the fall-winter.

The de-stemmed grapes ferment for 20 days macerating the berries; they are then drawn into large barrels.

More than a year in big durmast oak barrels.

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