Sant' Elena Cabernet Sauvignon Friuli Isonzo, Friuli-Venezia Giulia, Italy

A deep garnet-ruby core with violet hints marks the arrival of the Sant' Elena Cabernet Sauvignon 2016 from the Friuli-Isonzo valley, an Italian Cabernet that marries Old World finesse with the full-bodied character of the international varietal. Harvested from stony alluvial soils, this wine expresses a sense of place while delivering rich varietal purity.

Product Details:

• Grape Variety: 100% Cabernet Sauvignon
• ABV: 14%
• Farming Practices: Sustainable vineyard management
• Soil Type: Gravel and alluvial deposits with limestone influence
• Fermentation: Temperature-controlled fermentation in stainless steel
• Aging: 12–18 months in French oak barrels, followed by bottle aging
• Production Quantity: Limited, estate-grown fruit
• Style: Red – Bold and Structured

Sensory Description:

On the nose, expect a firm yet inviting blend of ripe blackcurrant and plum, layered with hints of red cherry and an undercurrent of sweet spice and gentle smoke. As the wine opens, finer notes of leather, tobacco leaf, and forest floor emerge, adding savoury complexity. The palate is full-bodied and muscular, deeply fruited but balanced by fresh acid and fine-grained tannins. Flavours of black cherry and cassis are anchored by a hint of graphite and cedar, carrying through to a persistent finish with a slightly dry, minerally edge.

Wineamker’s Background:

Sant’ Elena was founded in 1893 and is located in the heart of the Friuli-Isonzo region, a zone historically known for quality wines yet under-recognised in broader global markets. With a focus on site-specific vineyards, low yields, and traditional craftsmanship, the estate has embraced varietals like Cabernet Sauvignon to showcase what this terroir can deliver under attentive winemaking. This 2016 vintage reflects that ethos, combining varietal precision with regional identity.

Serving Suggestions:

Serve at approximately 60–64 °F (16–18 °C) in a large Bordeaux glass to allow aromas to unfurl. Pair with grilled rib-eye with a parsley-garlic butter, slow-roasted leg of lamb with rosemary, or aged hard cheeses such as Parmigiano-Reggiano or Pecorino Toscano. The wine's structure and polish also make it suitable for decanting for 30–45 minutes prior to serving.