This elegant Cabernet Franc boasts a deep purple colour with a violet edge. The complex bouquet of eucalyptus, spice, and gamey notes leads to a medium-bodied palate with a refined black fruit flavour. Well-structured freshening acidity and ripe tannins give way to a peppery, fruity well-rounded taste with the classic varietal specific balsamic notes. Ideal for pairing with grilled meat and game.

About the Producer

In the last century when the fashion for French wines was still prevalent, Giacomo Perusini , grandfather of the current owner, began the selection and protection of some native vines (in particular Picolit). After his premature death in the First World War his work was continued by his wife Giuseppina Perusini Antonini, painter, writer, but also skilled businesswoman, who began the relaunch of Friulian wines on the national and international market. His son Gaetano, professor at the University of Trieste, continued and expanded research on agriculture and traditional vines, while his other son Giampaolo continued in particular the selection of Ribolla Gialla.

Today Teresa, Giampaolo's daughter, leads the company. Like her uncle and sister, she is an art historian but also a passionate winemaker. Today she is helped in managing the company by her husband Giacomo and her sons Carlo, Tommaso and Michele. Thus the family tradition continues on the Gramogliano hill known for centuries, like that of Rosazzo and della Rocca, as the cru hors class of the Colli Orientali del Friuli.

The Perusini company is among the 50 registered by the great Italian journalist Luigi Veronelli in the elite of historic Italian winemakers.

Vineyard and Winery

Made entirely from Cabernet Franc grapes grown in Loam soils the locals call ponca. The vines are trained in the Single Guyot method and face in a south easterly direction. Yield is, on average, six tonnes per hectare.

The vinification took place in stainless steel tanks with specially selected yeasts. The temperature during fermentation was maintained at around 26°C. The wine was regularly punched down during the maceration period, which lasted for 18 days. At the end of the alcoholic fermentation the wine was pressed immediately . The aging in the steel tanks, in order to mantain his fresher vegetal notes.