Principi di Porcía - Fattoria 6 Gigli - Cabernet Franc

Technique: Spurred Cordon. The clusters are gently de-stemmed and pressed, then the must ferments in steel fermenters with cultured yeasts for 5-10 days at 28-32°C, with regular pumpovers and délestage. After pressing off, the wine is racked into steel for malolactic fermentation and maturation in steel.  Bottle ageing for 2-3 months.  

Production Area: Azzano Decimo-Pramaggiore

Altitude: 15m above sea level

Vineyard Exposure: North-South

Soil Type: Deep soil with silty-clay loam texture; sub-alkaline with moderate limestone 

Harvest: 20.52 hectares of vineyards in production, 3,125 vines per hectare density, 12,000kg per hectare density, 12,000kg yield per hectare, average vineyard age 15 years, average 20,000 bottles annual production

Delicious with bean soups, the traditional Friulan “Brovada e Muset”, and with meats that are roasted, braised, or grilled.

Denomination: IGT Trevenezie

Analytical Data: Total acidity: 5.30 g/l, pH: 3.42, Dry extract: 22.20 g/l, Total SO2: 72 mg/l (legal maximum: 160 mg/l)

Alcohol Content: 12.2% vol.