Cabernet Franc Venezia Giulia IGT

Bortoluzzi reds aim to stand out, made with integrity and the idea of highlighting the region’s terroir and personality as well as the grapes themselves. The herbaceous character of this wine is indeed a nod to its typical characteristics. The grapes are harvested exclusively by hand and then fermented for about fifteen days before aging in barrique and tonneaux, both new and used (maximum third use), for about twelve months. It is then blended and left to rest in stainless steel tanks for about a month prior to bottling.


Wine exported to

Canada, USA, Japan, Australia

Most recent awards

  • 2015 | James Suckling91
Grape Varieties:

100% Cabernet Franc

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

Approx. 15 days

Type of yeast:

Selected

Fermentation temperature:

25 °C (77 °F)

Length of maceration:

15 days

Malolactic fermentation:

Yes

Aging containers:

Stainless steel

Container age:

New and used (up to three uses)

Type of oak:

French

Bottling period:

April

Aging before bottling:

12 months

Closure:

Cork

Organic:

No

Vineyard location:

Gradisca; Fogliano Redipuglia

Soil composition:

Gravelly, red and grey terrain that is rich in minerals and microelements

Vine training:

Guyot

Altitude:

25-30 (80-100 feet) above sea level

Vine density:

1,820 vines per acre

Yield:

3.24 tons per acre

Exposure:

northeastern

Age of vines:

15-20 years old

Time of harvest:

April

Total yearly production (in bottles):

7,000 bottles per year

Tasting notes:

Ruby red in color with an intense, herbaceous nose. Delicate palate, with soft tannins.

Serving temperature:

Best served at 14-16 °C (57-61 °F).

Food pairings:

Pairs well with roasts and semi-aged cheese.

Aging potential:

8-10 years

Alcohol:

Alcohol cont. 13% by vol.; dry extract: 24 g/l; total acidity: 5.50; residual sugar: 3 g/l; pH: 3.5

Winemaker:

Giovanni Bortoluzzi