Blason, Cabernet Franc 2018

The grapes are destemmed and left to macerate for 6-8 days at a temperature of 26�C, with delestage and pump-overs. After malolactic fermentation the wine is racked into oak barrels where it is left for 6 months, then ages in the bottle for 2 months

Giovanni Blason�s father moved his family to via Roma in Gradisca d�Isonzo in the early 1970s, and began to make wine from the vineyards around the house. Giovanni, who has been running the estate since the early 1990s is the winemaker and Andrea Rossi is his consultant oenologist. They have 45 hectares, 18 of which are under vine. The oldest vines are around the house and over forty years old. The others range in age between ten and twenty five years. The soil is gravelly limestone, with lots of pebbles, and very rich in minerals, especially iron � you can tell that from the reddish earth. Ribolla Gialla, Pinot Grigio, Chardonnay, Friulano, and Malvasia Istriana are vinified and aged in stainless steel. The Cabernet Franc is aged in botte for 6 months and then in bottle for a further 2/3 months.