Winemaking: the grapes of this variety are the lasts to be picked, at the end of October. First destemmed and crushed, afterward the first fermentation with the skins lasts about 10/15 days with daily pump-over until the end of the sugar. Ageing in stainless steel tank for 2 years before bottling to extract its character. This indigenous wine from Friuli reaches his best expression at least a few months after bottling and it can last many years.
Alcohol: 11,5% vol
Color: rich ruby red, with purple shades.
Bouquet: amarena cherry, redcurrant and tobacco notes.
Taste: light and slightly acidic, with prominent tannins.
Serving suggestions: this light version of Tazzelenghe pairs extremely well with mature cheese and red meat.