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