Also known as Ribolla Nera, records of this grape being used for winemaking in the Friuli region go back the the 13th century. 

Fermented using only native yeasts, this wine is then aged for up to three years in small oak cooperage and bottled unfined and unfiltered. 

With a color of intense ruby red with purple highlights, this wine shows delicate herbal, forest notes in the nose with penetrating raspberry and blackberry fruit.  Tannins are moderate and ripe striking a perfect balance with the bright fruit and making this a beautiful versatile food wine.