Ocelot IGT Venezia Giulia
Ocelot is a wine from another era, it is a deep garnet red color with ruby shades. Full-bodied, well-structured and ethereal, rich in spicy scents, with a captivating structure, it has a marked aptitude for ageing.
Food pairings: due to its fullness and structure it goes well with fatty meats and game such as roe deer, wild boar or roast venison.
Soil: slight limestone, with a rich climate of precious clays mixed with red gravel. Grape yield: 40 q.li/ha. Planting capacity: 5000 plants/ha. Grape harvest: hand-picked in boxes of overripe grapes Storage: in the cellar, at a constant temperature of 14-16°C and controlled humidity of 75-80%. Cask: Medium roasted Slavonian oak rich in phenolic compounds and tannic.
Alcohol content: 14.00% vol.
Vinification and ageing: fermentation takes place with regular maceration periods on the skins. After 15/20 days from the pressing, the wine is immediately transferred into casks and distributed in three parts: in new, first and second stage casks. Once alcoholic fermentation is complete, a “selective” tasting is carried out during which the product that does not present the best quality is eliminated and the “core” of the blend is identified. This is redistributed among the remaining casks after the oldest ones have been removed. The wine is regularly monitored every 6-8 months, with continuous blending until it reaches the final blend after about 6 years. Filtered and bottled, it remains in the cellar for another six months before being marketed.
Production Area: Friuli-Venezia Giulia.