Cabernet Sauvignon

GRAPES: Cabernet Sauvignon
PRODUCTION AREA: Southern Friuli
ASPECT AND ELEVATION: 200 meters above the sea level
SOIL TYPE: Gravelly, sandy, rich in minerals
TRAINING SYSTEM: Guyot
PLANTING DENSITY: Medium
HARVEST PERIOD: Late September
ALCOHOL CONTENT: 12% vol
RESIDUAL SUGAR: 5 g/ lit
TOTAL ACIDITY: 5 g/ lit
SERVING TEMPERATURE: 16° - 18° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Two years
FORMAT (ML): 750

WINEMAKING PROCESS

Maceration takes place for 15 - 20 days at a controlled temperature of 26° - 28° C.
After alcoholic fermentation, malolactic fermentation continues followed by further ageing on fine deposits in stainless steel tanks until spring.

TASTING NOTE

Ruby red deepened with lightly garnet tones from ageing. Spicy wine with hints of red pepper and red berries. Aromas of vanilla and straw emerge after ageing.
Full and velvety with sweet and delicate spiciness from tannins; persistent in mouth.

SERVING SUGGESTIONS

Perfect with red meats, chicken and game; delicious with cold cuts and aged cheeses.