Its name has ancient origins: at one time a very special grape, called cividina, was grown here in the Cividale area, which ripened later than other grapes. This grape was used to produce a wine called Civon, which was very robust and tannic, not good to drink young, but very balanced and structured when aged in wooden barrels. We wanted to revive this name as a tribute to the past, to the winemaking tradition of this land, its language and its people.

Vineyard: Colle di Montebello in Fornalis di Cividale
Soil: Sandstone marl of Eocene origin
Type of wine: Dry red
Grape variety: It is a wine composed of Schioppettino, Refosco dal Peduncolo Rosso, Pignolo grapes
Harvest: Late, manual, in boxes with sorting of the grapes
Vinification: Maceration on the skins of the three grapes destemmed and crushed together; fermentation at controlled temperature; soft pressing and natural decanting; aging for several years in oak; racking into steel tanks; aging in bottle
Alcohol content: Depending on the weather patterns of the vintages, alcohol content may vary from 13.50% to 14.50%
Wine longevity: 15 years and more
Organoleptic characteristics: Bright ruby red color, the bouquet is intense, fruity of underbrush. In the mouth it is round, full-bodied and soft. After two years, the integrated characteristics of the three grape varieties are best savored
Serving temperature:18°-20° C
Food pairing:It is wine for structured dishes: red meats, game, aged cheeses