Friuli Venezia Giulia
from 20 to 70 metres above sea level
Cabernet Sauvignon - Merlot -Raboso
After crushing and de-stemming, the crushed grapes are transferred into steel tanks and fermented for about two weeks at a temperature of 24-25° with daily pumping over. After the wine is drawn off, it remains sur les fines until spring. Then one part of the wine is put to rest in barrels, the other in casks, both made of French oak, for a whole year.
Avoid excessive temperature changes in the bottle. It is good practice not to leave the product in the refrigerator for a long time.
Purple red with garnet tinges
The bouquet reveals notes of berries, cherry, chocolate and vanilla.
Warm, powerful, robust in the mouth, rich in noble tannins, finished off with an elegant aftertaste of toast and marmalade
Divinotello is a fine cuvée of Cabernet Sauvignon, Merlot and Raboso and embodies not only the union of Friuli and Veneto tradition but also the use of steel and oak, where the wine rests for at least a year. The garnet red hues of the ruby red testify to the complexity of the blend, which expresses itself on the nose with hints of plum jam, pepper, chocolate, vanilla and medicinal nuances. The palate is dense and elegant in its elegant tannins. It is named after the founder of the winery, Otello Tombacco, to whom the cuvée is dedicated.
Excellent with roasted meat and fine game, it goes well with grilled meats and well-aged cheeses.
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