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.
