Castello di Porcia

D.O.C. FRIULI
TYPOLOGY: Red wine
VINEYARD SIZE: 10 hectares
GROWING AREA: Azzano Decimo (Pordenone)
SOIL PROFILE: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone
GRAPE VARIETY: Cabernet Franc
ASPECT: North-South
AVERAGE AGE OF VINES: 10 years
AVERAGE ALTITUDE: 15 metres asl
SISTEMA DI ALLEVAMENTO: Guyot/Sylvoz
NUMERO DI VITI PER HA: 3.125 vines per hectare
PRODUCTION PER HECTARE: 9.000 kg per hectare
BOTTLES PRODUCED ON AVERAGE: Average 40.000 bottles
VINIFICATION: The grapes are gently de-stemmed and pressed, then fermented in steel for 9-11 days with cultured yeasts at a controlled temperature of 28-32°C, with regular pumpovers and délestage. The wine is then pressed off and racked into steel tanks for malolactic fermentation and maturation
MATURATION: In steel
BOTTLE AGEING: 3-4 months
APPEARANCE: Vivid ruby red, with purplish highlights
BOUQUET: Clean-edged, elegant, a subtly herbaceous
PALATE: Full-bodied, silky, with a slight note of grassiness
SERVING SUGGESTIONS: Perfect with roasts, stews and hard cheeses. In particular with “Bistecca alla Fiorentina”, hare, barbecued suckling pig, traditional “Frico” made with potatoes and Montasio del Friuli cheese
Note (Technical values for last harverst):
Alcohol: 12,50%
Total acidity: 5,30 g/l
Ph: 3,42
Dry extract: 25,00 g/l
Total SO2: 65 mg/l (legal maximum: 160 mg/l)