Cabernet Sauvignon


GRAPES

Cabernet Sauvignon

ALCOHOL CONTENT

12% vol

PRODUCTION AREA

Tre Venezie area

RESIDUAL SUGAR

5 g/ lit

ASPECT AND ELEVATION

200 meters above sea level

TOTAL ACIDITY

5,2 g/ lit

SOIL TYPE

Gravelly, sandy and packed with minerals

SERVING TEMPERATURE

16°- 18° C

TRAINING SYSTEM

Cordon spur

RECOMMENDED GLASS

Long-stemmed wine glass

PLANTING SYSTEM

3500 plants per hectare

AGEING POTENTIAL

Three Years

HARVEST PERIOD

Late September

FORMAT(ml)

750

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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