A soft meeting of Cabernet Sauvignon and Merlot, after a year in barrique, for a wine with character that goes hand in hand with the great meat dishes of the Italian tradition
Wine suitable for red meat but also perfect with meat sauces and full-bodied legume soups. Excellent with medium-aged cheeses.
Recommended serving temperature between 16 and 18° C
Production area: Produced with the best Cabernet Sauvignon and Merlot grapes from our vineyards.
Soil: alluvial, medium texture and rich in pebbles.
Vineyards: The training system used is Guyot with a density of approximately 4000 plants per hectare.
Technology adopted:
Red vinification. The grapes are harvested in separate periods from the last ten days of September (Merlot) to the first ten days of October (Cabernet) and vinified separately in steel with contact between the skin and must-wine for approximately 12 days. This is followed by malolactic fermentation and aging for 12-14 months in barriques that have previously hosted our other reds. Finally, we proceed to bottling and a short refinement in the bottle.
Chemical characteristics:
Effective alcohol: % vol. 13.00 ± 0.5
Sugars: g/l 4.00 ± 2.0
Total acidity: g/l 5.70 ± 0.5
Organoleptic characteristics:
Color: intense ruby red, lively and bright.
Nose: intense fruity notes of ripe blackberry and morello cherry, with elegant herbaceous and floral notes of red rose, wild violet, up to black pepper, clove and roasted pepper.
Taste: recalls the sense of smell with a frank and decisive entry into the mouth, elegant and balanced with a tannic texture of good thickness, well smoothed and enveloping roundness. Persistent fruity.
Nutritional value information:
1g of alcohol: 8Kcal.
1 l of dry wine at 10°: 600Kcal.
Storage: In a cool, dry place, away from light and heat sources.
$42.50/bottle | 750ml/bottle | 12 bottles per case
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