Cabernet Sauvignon


GRAPES

Cabernet Sauvignon

RESIDUAL SUGAR

5 g/ lit

PRODUCTION AREA

Tre Venezie area

SERVING TEMPERATURE

16°- 18° C

SOIL TYPE

Gravelly, sandy and packed with minerals

RECOMMENDED GLASS

Long-stemmed wine glass

HARVEST PERIOD

Late September

FORMAT(ml)

750

ALCOHOL CONTENT

12% vol

AGEING POTENTIAL

Three Years

WINEMAKING PROCESS

The wine is made on the skins, with an extended maceration period lasting 15 to 20 days at a controlled temperature of 26°C to 28°C. Following the primary fermentation stage, malolactic fermentation commences. The wine is then left to age with fine sediment in large barrels until the spring.

TASTING NOTE

The wine is a deep ruby red colour with light garnet shades resulting from the ageing process. It has a spicy twist with notes of red pepper and hints of wild red berries. Scents of hay and vanilla emerge as the wine matures. The full flavour is velvety, with a mild, mellow spicy touch added by the tannins and a leisurely finish.

SERVING SUGGESTIONS

Perfect with red meat, poultry and game, it is also great with deli meats and mature cheese.

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