Uve: 100% Cabernet Sauvignon
Gradazione Alcolica: 15% Vol
Temperatura di Servizio: 16-18°C
Abbinamenti Gastronomici: piatti di selvaggina e formaggi stagionati
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Classification: Garda Denomination of Controlled Origin
Production area: south of Lake Garda and at the foot of the Moraine Hill at an altitude of 50 meters above sea level.
Grapes: 100% Cabernet Sauvignon
Yield per Hectare: 80/90 quintals per hectare.
The characteristics of the Terrain: plain with the soil strongly calcareous clay, rich in mineral Salts.
Period of Harvest: first ten days of October, harvested in small wooden boxes and laid in the fruttaio, where the grapes will be left to rest for about a month before vinification.
Vinification: destemming of grapes and red wine vinification (with the skins) in frosinone steel. During the fermentation process is carried out in continuous punching down and pumping over. Racking and soft pressing of the fermented grape marc.
Ageing: 6 / 7 months in steel, then racked into small oak barrels (barrique 225 liters) where it will be left to rest for 24 months. Bottling in July of the third year following the harvest. Will be put on the market after about 12 months rest in the bottle.
Tasting notes:the wine is a Cabernet Sauvignon of intense ruby red colour, with a scent slightly grassy. In the bouquet, dry and velvety prevail, with flavors of blackberries and raspberries with slight hints of vegetable. The structure creme is enriched by the aging in wood which highlights a final full and persistent.
Alcohol: 15% Vol.
Total acidity: 5,6 g/l
Dry extract: 33,1 g/l
Residual sugar: 6.5 g/l
Service temperature: 16° - 18° C.
Food pairings: ideal with game dishes and mature cheeses.