Originally from the region of Bordeaux, this grape variety has successfully been cultivated for some time in Italy. The adaptability of this wine to the territory makes the characteristics of the grape’s terroir particularly recognizable. In the eastern part of the Friuli region, smooth wines with good body are produced, elegant whether aged first in wooden barrels or ready for consumption when still fresh and young.


  • Grapes: Cabernet Sauvignon 100%
  • Origin: Friuli, owned vineyards
  • Training system: Guyot
  • Plant density: 4.000 vine stumps per hectare
  • Grape yield: approx. 65 quintals per hectare
  • Alcohol: 14%


6 bottles stored horizontally of 750ml

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Bottle Card Label


These are the last of the red grapes to be harvested. After crushing, the marcs are left to macerate in contact with the musts for 4-5 days in large steel vats at temperatures ranging between 25° and 28° C. Frequent pumping over allows for optimal color extraction and good wine body. Malolactic fermentation is carried out and the wine is placed in 35 hectoliter casks for approximately 4 months. An in-bottle refining stage follows, which lasts at least 3 months


Made using only one variety of grape, this wine is an intense ruby red color. The bouquet produces distinct aromas of small red fruits, ripe fruit and cherry. To the palate it is full-bodied and round with a smooth taste of tannin and presents excellent expressiveness, caressing the palate with warmth and poise.


Salami or ‘soppressata’ from the Friuli and Veneto area, roast pork, veal cutlets with herbs.