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
100% Cabernet Franc
Length of alcoholic fermentation:
Approx. 15 days
Type of yeast:
25 °C (77 °F)
Length of maceration:
New and used (up to three uses)
Type of oak:
Aging before bottling:
Gradisca; Fogliano Redipuglia
Gravelly, red and grey terrain that is rich in minerals and microelements
25-30 (80-100 feet) above sea level
1,820 vines per acre
3.24 tons per acre
Age of vines:
15-20 years old
Time of harvest:
Total yearly production (in bottles):
7,000 bottles per year
Ruby red in color with an intense, herbaceous nose. Delicate palate, with soft tannins.
Best served at 14-16 °C (57-61 °F).
Pairs well with roasts and semi-aged cheese.
Alcohol cont. 13% by vol.; dry extract: 24 g/l; total acidity: 5.50; residual sugar: 3 g/l; pH: 3.5