Classification:
IGT Venezia Giulia
Variety:
100% Cabernet Sauvignon
Vine training system:
Guyot
Soil:
pebbly limestone rich in iron oxides
Harvest:
September, October
Method of harvesting:
by machine
Winemaking:
the grapes are destemmed and left to macerate for 6-8 days at a temperature of 26°C, with delestage and pump-overs.
Ageing:
after malolactic fermentation the wine is racked into oak barrels where it is left for 6 months, then ages in the bottle for 2 months
Description and food pairing:
aromas of underwood, brambles, morello cherries and currants; warm and sapid, the palate reveals lingering background notes of wild berry jam and chocolate. Matches well with savoury red-meat dishes, poultry game and roasts.
