Friularo DOCG Bagnoli

Wine obtained from the ancient autochthonous grape “Friularo”, with a deep ruby red color, tending to garnet with aging. It is characterized by a typical vinous perfume, with hints of morello cherry, savory, rightly tannic and acidulous.

TIPOLOGY: Friularo DOCG Bagnoli

VINE TRAINING SYSTEM: French Double Guyot

HARVEST PERIOD: 3rd decade of September

ALCOHOL: 12,50%

ACIDITY: 6 gr./lt.

SUGAR: 8,2 gr./lt.

SERVING TEMPERATURE: 18-20 °C

Vinification

It is obtained with red vinification and maceration on the grape skins for at least 12 days, followed by 12 months of aging.

Pairings

To be savored with roasts, game and grilled meat and with typical dishes of the Padua tradition: “bigoi” with hare, stewed chicken, goose “in onto”.