The Zamò Rosso from Vigne di Zamò Winery comes from the blend of typical local vines such as Cabernet Sauvignon, Merlot and Refosco dal Peduncolo Rosso. It is a fresh and fragrant wine.

Friuli DOC

The destemmed and crushed fruit is transferred separately to stainless steel maceration vats to ferment. During fermentation, cap punch-downs, rack and returns and pump-overs are alternated for 10-12 days. At devatting, the wine is racked into stainless steel tanks. The pomace is then pressed. Malolactic fermentation is completed in steel, to be followed by racking into lar ge 25-hectolitre oak barrels. Six months later, the wine is blended and it goes into bottle the following month.