Grapes and percentages: Cabernet Sauvignon 60%-Cabernet franc 30%-Refosco Ped. Rosso 10%.
Harvest time: late-mid-October.
Processing: Grapes harvested by hand in wooden boxes full maturation with selection and cleaning of the bunch.
Vinification: steel with a maceration 10/12 days. with the addition of enzymes.
Maturation: In tonneau and barriques for 24 months 24-(french oak allié tm+).
Stayed on the lees: 3 months
Vintage of production: 2006
Bottling: june 2009
Alcoholic content: 14% vol.
Visual analysis: intense ruby red color, impenetrable to light.
Olfactory analysis: bouquet large and complex, with hints of ripe wood fruits and spices such as coffee and tobacco.
Gustative analysis: In the mouth is structured, pleasantly tannic, with pleasant final feeling of licorice and plum jam. Excellent the aromatic persistence.
Food pairings: great wine from red meat and cheese.
Serving temperature: 18/20°c
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