Il sito laviarte.it è realizzato per essere visualizzato su una vasta tipologia di monitor desktop e dispositivi mobile, tuttavia alcune funzionalità non sono supportate da Explorer (e non lo saranno in futuro). Ti invitiamo quindi, ad installare un browser più moderno, performante e sicuro come ad esempio Google Chrome (Scarica Google Chrome) o Mozilla Firefox (Scarica Mozilla Firefox). Grazie
Ròi is a Friulan word meaning “stream”. The wine that bears this name comes from the finest selection of Merlot and Cabernet. Only the best vintages make it into this wine, where power and elegance come together and the grapes combine to become one.
Appearance: intense and impenetrable ruby red. Nose: elegant, rich, persistent and well-balanced with strong notes of morello cherry as well as more evolved aromas such as liquorice, spices and tobacco. Dried flowers, black cherry, notes of earth, pencil lead and resin. Palate: dry elegant and powerful, with an excellent structure and clear nose-palate harmony, very persistent.
1.Wine information sheet
Variety:80% Merlot, 20% Cabernet
Denomination:D.O.C. Friuli Colli Orientali
Position:Covered with grass, vines with an average age of 20-25 years, east/south-east facing on hilly land with marly and arenaceous soil of Eocene origin.
Winemaking method:Maceration on the skins for 25 days with pumping over at various stages at temperatures of between 25 and 28°C. This continues even after alcoholic fermentation in order to improve the cohesion of the extracted polyphenols and to encourage malolactic fermentation.
Maturation:At first racking the wine is put into barrels, where it remains to mature for 12-15 months. The wine is then refined for a long period in the bottle (no less than 2 years) before being sold.
Temperature:Serving temperature 18°C in a broad-rimmed glass.
Wine pairings:Hearty soups, red meat based dishes or oven baked red or white meat dishes, game meat, truffles, mushrooms and Italian blue-green veined cheese. Exceptional with chickpea cream and pheasant, chicken livers, pork shank, beef fillet with white truffle, Strachitund cheese with thyme honey.
Training System:Modified double arched cane and guyot trained
Harvest Period:End of September - middle of October
Harvest Method:Hand selected bunches, collected in boxes.
Harvest:In two or three stages to pick the perfectly mature grapes only.