Grapes: 60% Merlot, 40% Cabernet Sauvignon Region: Venezia Giulia, Collio, Italy Winemaking process:Wild yeasts fermented, 60 to 90 days skin contact, aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles. '16 hot year, no botrite Size: 750 ml Food pairing: meat, matured cheese
