FRIULARO RISERVA
Bagnoli | Denominazione di Origine Controllata
| Grapes | Friularo, autochthonous variety, local bio-type of Raboso Piave |
| Colour | Garnet red |
| Scent | Vinous, strong, typical with tastes of cherry, violet and honeycomb |
| Taste | Elegant, long and persistent, rightly tannic, very pleasant |
| Serving Temperature | 18 – 22 °C; uncork one hour before drinking and serve by decanter. |
| Recommended glass | Large balloon glass |
| Analytical data of the wine | Alcohol: 14,5 % Vol; residual sugar: 8 g/l total acidity: 6.2 g/l |
| When to drink | Up to 15 years after bottling |
| Packaging and kind of bottle |
In cardboard boxes of 6 bottles 750 ml heavy full push-up Bordeaux bottle |
| Food pairings | Excellent with red meat, game, flavourful cheeses; sipping also with black chocolate |
| Plant breeding | Sylvoz, spurred cordon; alluvial soil, covered with grass |
| Production per hectare | 60 - 70 hectolitres per hectare |
| Harvesting period | Very late in November by drying of grapes on the plant and/or indoors |
| Wine-making process | Soft pressing, long fermentation with skins for 4 weeks in winter |
| Maturation | In stainless steel tanks for the first 10 months |
| Ageing | In casks for 36 months, then in durmast barrels for at least 36 months |