| Grapes | Friularo, autochthonous variety, local bio-type of Raboso Piave |
| Colour | Garnet red |
| Scent | Vinous, strong, typical with tastes of cherry, violet and honeycomb |
| Taste | Elegant, long and persistence, rightly tannic, very pleasant |
| Serving temperature | 18 – 22 °C;
uncork one hour before drinking and serve by decanter. |
| Reccomended glass | Large balloon glass |
| Analytical data of the wine | alcohol: 14,5 % Vol;
residual sugar: 8 g/l
total acidity: 6.2 g/l |
| When to drink | Up to 6-8 years after bottling |
| Packaging and kind of bottle | In cardboard boxes of 6 bottles 750 ml heavy borgognotta bottle
bottle with stamp |
| Food pairings | Excellent with red meat, game, flavourful cheeses; sipping also with black chocolate |
| Plant breeding | Sylvoz, spurred cordon;
alluvial soil, covered with grass |
| Production per hectare | 60 - 70 hectolitres per hectare |
| Harvesting period | Very late in November by drying of grapes on the plant and/or indoors |
| Wine-making process | Soft pressing, long fermentation with skins for 4 weeks in winter |
| Maturation | in stainless steel tanks for the first 8 - 10 months |
| Ageing | in casks for 12 months, then in large durmast barrels for at least 12 months |
