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
ACIDITY: 6 gr./lt.
SUGAR: 8,2 gr./lt.
SERVING TEMPERATURE: 18-20 °C
It is obtained with red vinification and maceration on the grape skins for at least 12 days, followed by 12 months of aging.
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”.