Cavriana – Mantova
Quaternary glacial Morainic Hills, clay and gravel.
Cabernet Sauvignon 100%
PRODUCTION PER HECTARE
100 quintals of grapes.
Manually, in October.
Harvested by hand, using small crates; destemming and pre-fermentation maceration at controlled temperature, followed by the traditional fermentation for 8-10 days. Malolactic fermentation and aging in steel tanks and bottle.
Intense ruby red colour. Complex and intense nose, with small red fruit notes, such as blueberry, black cherry, blackcurrant, vegetal scents of woodland undergrowth, reminiscent of pepper and tomato leaf. Dry and slightly tannic on the palate, with a good structure and medium-long finish.
Red meat, game meats, roasts and mature cheeses.