Winery Gradis'CiuttaCabernet Franc Collio
Red wine
This wine is composed of 100% of the grape variety Cabernet Franc.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Cabernet Franc Collio of the Winery Gradis'Ciutta is in the top 30 of wines of Collio.
Taste structure of the Cabernet Franc Collio from the Winery Gradis'Ciutta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Franc Collio of Winery Gradis'Ciutta in the region of Frioul-Vénétie Julienne is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Cabernet Franc Collio of Winery Gradis'Ciutta in the region of Frioul-Vénétie Julienne often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Cabernet Franc Collio
Pairings that work perfectly with Cabernet Franc Collio
Original food and wine pairings with Cabernet Franc Collio
The Cabernet Franc Collio of Winery Gradis'Ciutta matches generally quite well with dishes of beef, pasta or lamb such as recipes of cabri en colombo with creole sauce, spaghetti all 'amatriciana or mamyjaja lamb mouse tagine.
Details and technical informations about Winery Gradis'Ciutta's Cabernet Franc Collio.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Cabernet Franc Collio from Winery Gradis'Ciutta are 2011, 2016, 2013, 2012 and 2017.
Informations about the Winery Gradis'Ciutta
The Winery Gradis'Ciutta is one of of the world's greatest estates. It offers 16 wines for sale in the of Collio to come and discover on site or to buy online.
The wine region of Collio
The wine region of Collio is located in the region of Frioul-Vénétie Julienne of Italy. Wineries and vineyards like the Domaine Villa Russiz or the Domaine Venica & Venica produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Collio are Ribolla gialla, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Collio often reveals types of flavors of tropical fruit, melon or white peach and sometimes also flavors of lemon, coconut or lime.
The wine region of Frioul-Vénétie Julienne
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
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The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
