AREA OF PRODUCTION
Pozzolengo – Brescia
Quaternary glacial Morainic hills, clay and gravel.
METHOD OF CULTIVATION
Cabernet Sauvignon 100%
PRODUCTION PER HECTARE
100 quintals of grapes.
Manually, in October.
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.
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.
Red meat, game, roasts and mature cheeses.