Cabernet

ORGANIC


GRAPES

Cabernet

ALCOHOL CONTENT

12,5% vol

PRODUCTION AREA

From the “Tre Venezie” region

RESIDUAL SUGAR

2 g/ lit

ASPECT AND ELEVATION

200 meters above sea level

TOTAL ACIDITY

5,3 g/ lit

SOIL TYPE

Alluvium

SERVING TEMPERATURE

16°- 18° C

TRAINING SYSTEM

Guyot

RECOMMENDED GLASS

Medium-sized tulip-shaped glass

PLANTING SYSTEM

5000 vines per hectare

AGEING POTENTIAL

Two Years

HARVEST PERIOD

End of September

FORMAT(ml)

750

WINEMAKING PROCESS

Must is in contact with the skins for 10 to 12 days at a controlled temperature to facilitate the extraction of the color, scents and substances that will make a wine of great structure. The wine is then placed in special tanks where alcoholic fermentation takes place, after which malolactic fermentation is induced by a subsequent ageing in steel tanks until the following spring.

TASTING NOTE

Very intense red ruby color with purple hues. Full and fragrant aroma, slightly grassy with cherry, raspberry, blackberry and blueberry. Pleasant palate, dry with good body, wrapped in the softness of the sweet tannins.

SERVING SUGGESTIONS

This wine goes wonderfully well with white or red meat roasts, grilled meat of any kind.


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