The winery in Friuli responsible for preserving and championing the region’s local varieties. Today ran by 3 brothers, though their mother, Teresa, still keeps a close eye on proceedings. Their wines are all made to go with food with minimal oak and a focus on creating texture and mouth feel over exuberance and/or power.
Cabernet Franc was one of the many grapes imported to the area from France after Phyloxera had ravaged the local varietals. Perusini’s really opens up after an hour or 2 in a Decanter, becoming more earthy and smokey like the great Loire Valle examples. A tiny amount of old oak just softens out the tannins rather than adding any oaky flavours.
100% Cabernet Franc.