Cabernet


GRAPES

Cabernet

ALCOHOL CONTENT

12% vol

PRODUCTION AREA

Friuli Venezia Giulia

RESIDUAL SUGAR

3 g/ lit

ASPECT AND ELEVATION

200 meters above sea level

TOTAL ACIDITY

5 g/ lit

SOIL TYPE

Gravelly, sandy, rich in minerals

SERVING TEMPERATURE

16°- 18° C

TRAINING SYSTEM

Guyot

RECOMMENDED GLASS

Medium-sized, tulip-shaped glass

PLANTING SYSTEM

6000-7000 vines per hectare

AGEING POTENTIAL

Three Years

HARVEST PERIOD

Late September

FORMAT(ml)

750

WINEMAKING PROCESS

Fermentation on the skins for 15 – 20 days at a controlled temperature of 24° – 26° C. Malolactic fermentation in stainless steel until spring.

TASTING NOTE

Its color is a deep ruby red and it displays a characteristic herbaceous flavor in youth, combined with moderate tannins, satisfying body and good balance.

SERVING SUGGESTIONS

It makes an ideal match for roast or braised red meats and game. Its full flavour also goes perfectly with mature cheeses.


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