Cabernet Sauvignon

sauvignon-blanc

WINE MAKING

Harvesting between the end of September and the beginning of October, destemming and extended skin maceration 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 lees in suspension. After bottling the wine continues its aging for some months before release.


COLOUR

Intense colour with violet reflexes


BOUQUET

The bouquet has a considerable intensity with inviting hints of pepper and spice melted into a variety of red fruits.


TASTE

A well-structured wine with a marked soft tannic note. Long and persistent on the finish.


SERVING TEMPERATURE

Put the bottle at room temperature (18° C); if possible open 20 minutes before serving.


FOOD MATCHING

Game and hearty meat dishes. It matches also with roasts and ripe cheese.

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CALCOLA DIMENSIONE