CABERNET SAUVIGNON 100%
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AREA OF PRODUCTION
Pozzolengo – Brescia
SOIL CONSTITUTION
Quaternary glacial Morainic hills, clay and gravel.
METHOD OF CULTIVATION
Simple arch.
VINE
Cabernet Sauvignon 100%
PRODUCTION PER HECTARE
100 quintals of grapes.
HARVEST
Manually, in October.
VINIFICATION
Harvest by hand, using small crates; destemming and pre-fermentation maceration at controlled temperature and then traditional fermentation of 8-12 days. Malolactic fermentation and long aging process.
ORGANOLEPTIC FEATURES
Intense red colour with highlights of garnet, varietal vegetal aromas which are typically mature and complex, dense taste which is both well- orchestrated and smooth. An important red wine with medium-long ageing.
PAIRINGS
Red meat, game, roasts and mature cheeses.
SERVING TEMPERATURE
18-20° C.
ALCOHOL CONTENT
12,5%
AVAILABLE SIZES
