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mineral texture of the Cabernets takes wing on fruit-driven freshness
with enjoyable and bright salinity
Vinification: the grapes are destemmed and crushed the same evening of the harvest
complexity
aged in wood and rich in nuances: you uncork it
La Magnolia di Cristina Cozzarolo Friuli Colli Orientali Ribolla Gialla Vintage:2025 mineral texture of the CabernetsLike Friulano, it is one of Friuli's long standing native grape varieties. After repeated trials, we concluded that the ideal vinification method for best enhancing this variety's typical characteristics, both in terms of aroma and flavor, is skin maceration. The destemmed grapes are macerated with their skins in tanks filled with carbon dioxide at 8C for a period ranging from 12 to 15 hours. They are then gently pressed (always in the absence of air)
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