Le Vigne di Zamo Vinification: Each variety is vinified separately. Maceration takes place in open-top truncated cone wooden vats for 15 days with alternating manual punch-downs, rack and returns and pump-overs. This is followed by devatting. The wine is then racked into new and first-passage barriques. Malolactic fermentation and a series of rackings mature the wines for 18 months until final blending. After bottling the wine refines into bottle for 12 months before release. Tasting notes: Deep ruby red with purple highlights. Ronco dei Roseti reveals a vast spectrum of aromatics on the nose, ranging from ripe red berry fruit to leather, spices, dried fruit and liquorice in a warm, pervasive whole. The complexity and intensity of the wellbalanced palate unfold in a succession of blackcurrant, blueberry, plum, dried fig, coffee and cocoa powder sensations. The sensory experience is complete. Fullness, intensity and persistence make Ronco dei Roseti an international wine without compromises. Pairings: Roast shin of veal, leg of lamb, spit-roast duck or mallard, roast shin of pork, charcoal-grilled meat, stews and grilled liver are just some of the dishes you can partner with this very “Friulian Bordeaux blend”.