Grapes: Merlot and Cabernet

Production Area: Friuli

Soil type: calcareous origin with good percentage of argillaceous marl.

Training system: Sylvoz.

Harvest time: End of September-beginning of October.

Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

Alcohol content: 13%

Total acidity: 5,50 g/l

Winemaking process: our PIETRA ROSSA is a selection of the best Merlot and Cabernet grapes, which are harvested and then fermented with the skins for 15-18 days at the temperature of 25° – 28° C. During this time continuous selection obtains an excellent extraction of anthocynonins and tannins from the skins. Second fermentation takes place in small oak casks for circa 8 months. This enable it to acquire unmistakable oak tones, which underscore the characteristics of the wine rather than covering them.

Organoleptic Characteristics:

  • Colour: intense ruby red with garnet reflections.
  • Bouquet: it has a wide, full and soft perfume, very persistent, that recalls soft fruits, blueberry jam and prunes, with vanilla scents, spices and a very light final of black pepper.
  • Taste: soft and finely poised, with a substantial structure and plentiful aromas and tannins.


Food Matching: pairs with haute-cousine meat dishes, charcoal-grilled meats, red and white roast meats, fancy poultry and game, mature cheeses like medium-mature and mature Piave.

Service: 20° C to heighten the aromas and flavours.

Bottle: 0,75 lt.