Cabernet Franc

cabernet franc Villa Vitas

WINE MAKING

The grapes are harvested between the end of September and the beginning of October, destemmed and allowed to macerate on the skins until completion of fermentation at controlled temperature (22°C). After pressing the wine undergoes malolactic fermentation and is then aged in stainless steel tanks for several months with periodic stirring to keep the thin lees in suspension. After bottling the wine continues its aging for some months before release


COLOUR

Intense red with lively violet reflexes


BOUQUET

The bouquet has a considerable intensity and elegance with suggestions of spices and a pleasant herbaceous aroma


TASTE

The fresh and tannic palate is sustained by a long finish which recalls the sensations of the bouquet


SERVING TEMPERATURE

Put the bottle at room temperature (18° C) and possibly open 20 minutes before serving


FOOD MATCHING

A good companion with roasts, with game, hearthy meat dishes and ripe cheese.

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CALCOLA DIMENSIONE