FARMING OF THE GRAPES
This wine is obtained by a careful selection of grapes grown in hilly terrain with medium texture land and at an altitude of 150-200 m.a.s.l..
The farming system is composed by guyot and spurred cordon and the density of cultivation is 5.000 vines/hectare with a yield of product of 50 qq/ha.
The harvest takes place during the month of September.
TYPE OF GRAPES
Cabernet Sauvignon 50%
The grapes are harvested by hand and conferred to the winery in September; there follows the de- stemming and soft pressing.The vinification is carried out in steel vats with long maceration on the skins for at least 20 days, with frequent pumping over and délestage to foster the ceding of phenols.Fermentation temperature is between 30-32°C.
The wine made maturation for 12 months in French oak barriques, half new and half second use. Subsequent 6 months in 25 Hl Slavonian oak barrels.The bottle aging is 8 months minimum .
FEATURES AND COMBINATIONS
The color is a strong ruby red with burgundy tinges after maturation, the aroma is ethery, fine and lingering, with notes of dark berries combined with pleasant spicy overtones,The taste is soft and lingering , excellent balance between alcohol and gentle tannins.
The Temperature is 20° C in wide tapered wine glass.
It goes with game, braised and roast meat.