Cialla, Prepotto (Udine) Friuli – North-east of Italy.
VINEYARD
Cjastenet; 3.00 hectares facing SSW at an altitude of 150-200 m.; owned. Roncjs; 2.56 hectares facing SSE at an altitude of 165-180 m.; owned.
VINES
50% Schioppettino of Cialla, 50% Refosco dal peduncolo rosso of Cialla.
WINE MAKING
Fermentation in stainless steel containers at a controlled temperature, maceration with no skin squashing, static natural decantation until malolactic fermentation is over, 15-20% maturation in barrels for 12-18 months.
Suitable for ageing. Further ageing in bottles for one year.
ORGANOLEPTIC PROPERTIES
Colour: ruby with red reflections.
Nose: elegant and moderately spicy bouquet. Fragrances of green pepper and small fruit.
Taste: dry, slightly tannic, rich and composite elegant fruity flavour.
TASTING CONDITIONS
Definition: dry red wine.
Food: Roasted white and red meats; meats with delicate sauces; boiled meats; cod cooked Vicenza style; fried eel and fish; poultry. This wine can also be served on its own, as an aperitif.
Serving temperature: 15-17°C.
Serving suggestions: uncork upon serving.
Bottle: Bordeaux type, green; store in a horizontal position.
Cork: ø 26 x 45 mm.
Suggested wine glass: tall and fine glass; fill by one third to enhance the fresh preciousness of this wine.