VINEYARD — Picotis, San Giovanni al Natisone
KIND OF GROUND — Clay.
GRAPE — Schioppettino
TYPE OF CULTIVATION — Gyot

VINIFICATION AND REFINING — Hand-picked harvest. Gentle destemming. Fermentation at a controlled temperature on the skins. Aged for 14 months in oak barriques. After this period, the wine is blended and bottled, followed by further aging in the bottle.

ORGANOLEPTIC CHARACTERISTICS — Ruby red with violet reflections. On the nose, it is spicy and intense, with aromas of blackberry and licorice. On the palate, it is austere, dry, and peppery, with remarkable persistence.

DRINK WITH — Wild boar tagliatelle, stewed beef cheek, and venison in salmì. Pairs excellently with blue and aged cheeses.

LONGEVITÀ: 8-10 years.

SERVE AT — 16-18°C.