Rosso di Gemina IGT

A Bordeaux blend – from Friuli – expertly crafted by Giovanni Bortoluzzi. The wine was named for Via Gemina, found right alongside the winery. It was an ancient Roman road connecting Ljubljana to Aquileia. The grapes are hand-harvested, de-stemmed and fermented, which lasts about fifteen days.

The Merlot ages in barrique while the Cabernet Sauvignon ages in new and used (up to third use) tonneaux for about eighteen to twenty-four months. The Cabernet Franc ages in steel. The three varieties are then blended. The percentages of the three wines are not always the same as they vary based on the vintage and tastes of the enologist. After barrel aging, the wine spends some time in steel tanks before bottling.

Wine exported to

Canada, USA, Japan, Australia, Austria

Grape Varieties:

40% Merlot, 40% Cabernet Sauvignon and 20% Cabernet Franc

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

Approx. 15 days

Type of yeast:

Selected yeast

Fermentation temperature:

25 °C (77 °F)

Malolactic fermentation:


Aging containers:

Barrique, tonneaux, stainless steel

Container size:

225 L, 500 L, 3000 L

Container age:

New and used (up to three uses)

Bottling period:


Aging before bottling:

18-24 months

Aging in bottle:

6 months





Vineyard location:

Cormons, Gradisca and Fogliano Redipuglia

Soil composition:

Gravelly, red soil, rich in minerals and micro-elements

Vine training:



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

Vine density:

1,820 vines per acre


2.83 tons per acre



Years planted:

2000, 2005

Age of vines:

15-20 years old

Time of harvest:


Total yearly production (in bottles):

4,000 bottles per year

Tasting notes:

The color is an intense ruby red with aromas of ripe red fruit, wild berry jam and spices. The palate is warm, velvety with good body and caressing tannins.

Serving temperature:

Best served at 16-18 °C (61-64 °F); generally pairs well with all meat dishes, including wildfowl. Excellent with aged cheese.

Food pairings:

Generally pairs well with all meat dishes, including wildfowl. Excellent with aged cheese.

Aging potential:

Up to 10 years


Alcohol cont. 13.5% by volume; total acidity: 5.00; residual sugar: 4 g/l; pH: 3.5


Giovanni Bortoluzzi