Cabernet Sauvignon, Merlot
Growing system: double curtain
Vines per hectare: 6000
Medium mixture, moraine origin, calcareous/clayey and stony
Altitude: 140-160m/above sea level
Second and third ten days of October
Grapes: 70 quintals/hectare
After a careful selection of grapes in the grapevine there will be a natural over-ripening on grates with a weight loss of grapes between 30% and 35% (withering about 60 days)
Soft pressing, vinification in red with “cappello sommerso” at controlled temperature (20-22°C) The maturation process is about 25 days long Maturing: 24 days. 12 of these in wood casks of the first step, the rest in wood casks of the second and third step, so it is assembled 12 months before bottling Bottled in sterile line closing vacuum-packed
MATURING IN BOTTLE
About 6 months
ANALITICAL DATA
alcohol content: 14 %
Net dry extract: 30 g/l
Reducer sugars: 6 g/l
Total acidity: 5,4 g/l
Total sulphites: 65-75 mg/l
COMPOSITION CHARACTERISTICS
Colour: red, intense ruby
Scent: spicy, berries and withered fruits
Taste: harmonic and balanced
PRODUCER’S RECOMMENDATIONS
Coupling: to sip accompanied by red or game meats
Service notes: uncork 1 hour before to consume. To be served at 16-18°C