Red Wines

A great red wine goes well with traditional Italian and Friulian meat dishes.

In the glass it shows an intense ruby nuance with deep tones. The nose describes its many-faceted character. Hints of very ripe small red fruits and marasca cherries that meet with incense, old wood, undergrowth and dark chocolate. The older it gets, the more spicy notes stand out. In the mouth it is imposing, ample, very warm, with firm and balanced tannins at the same time. A wine that with its structure gives emotions when young, but above all twenty years after bottling.

Try it with red meats and large game, also excellent with goat cheeses and aged cow’s milk cheeses.
Finds its maximum expression in combination with leg of venison.

Deep ruby red color with still purplish veins. A complex, concentrated and intense wine that clearly describes notes of undergrowth fruits, spices and licorice on the nose. In the mouth the fruity texture is re-proposed that blends with the warmth and softness typical of Merlot, closing the sip with integrated tannins that intensify the gustatory persistence.

Excellent with red meat dishes, from the grill to the oven, up to long cooking in the pot.

A dense and powerful ruby red that holds in its textures an absolute olfactory complexity with clear and intense flavors of currant, wild blackberry and plum. Everything is amplified in the mouth, balsamic and spicy sensations envelop and surprise the palate. The tannins on the finish give persistence, leaving those who taste the desire for a retasting.

There are many gastronomic combinations: from noble feathered game to pappardelle with hare, wild boar or roe deer. Ideal with baked “masurin” (mallard) and kren-flavored goose with fig mustard.

The wine has an intense ruby red color with still purplish hues. Evolved, complex and concentrated nose, with varietal characteristics that translate into notes of raspberry, blackberry, black pepper and spices. The sip is wrapped in soft tannins and a freshness that gives vivacity to a long and persistent finish.

Particularly recommended with dishes based on white meats, it also goes well with red fish soups and with some fish dishes, such as eel, turbot and blue fish in general. Try it with the typical boreto alla Grado.

An intense ruby with marked violet reflections heralds the freshness and vinous scents typical of Refosco. The varietal fruity perception of wild blackberry and raspberry blends with delicate hints of licorice. In the mouth it is balanced and caressing, supported by a slightly herbaceous base.

A wine that expresses itself best with roasted, fried and stewed white meats, especially rabbit, poultry, veal and pork. It goes perfectly with a typical Friulian dish: loin of rabbit with aromatic herbs.

Here too a ruby red color is striking which differs in slightly garnet nuances. The nose is vinous, sometimes herbaceous, with hints of raspberry and wild blackberry. Dry, complex and soft, the well-controlled tannins and the decisive aromatic persistence are appreciated on the sip.

Excellent with important meat dishes, such as roasted white and red meats, noble poultry and game. Also excellent with a good platter of long-aged hard cheeses. A fancy combination? Try it combined with a slice of salami with a touch of balsamic vinegar.

A ruby red with violet hues describes a Cabernet Sauvignon which is vegetal and vinous on the nose. On the sip you can perceive amalgamated notes of intense tannins and good sapidity, which end with a velvety vanilla base.

Excellent with red meats, stewed, baked or grilled.

At the sight an intense ruby red with decisive violet notes, on the nose a complex, fruity and spicy aroma with clear hints of undergrowth, tobacco and licorice. The structure, aroma and persistence of the wine are striking on the palate. The tannins are important but masterfully balanced by a measured softness.