Principi di Porcía - Castello di Porcía - Cabernet Franc

Technique: Guyot/ Sylvoz.  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 pump overs and délestage.  Maturation in steel.  Bottle ageing: 3-4 months.

Growing area: Azzano Decimo (Pordenone). 10 hectares in production.

Altitude: 15m above sea level

Vineyard Exposure: North - South

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

Vineyard: Average age: 10 years. Vineyard density: 3,125 vines per hectare. Crop yield: 9,000 kg per hectare. Annual production: Average 40,000 bottles

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.

Analytical Data: 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)

Alcohol Content: 12.5% vol.