| Vino |
Dry Red |
| Grapes |
Cabernet Sauvignon 100% |
| Harvest |
Grapes manually selected, and placed in plastic trays directly in the vineyard |
| Vinification |
The grapes are macerated for up to 12 days and fermented at cool temperatures in stainless steel tanks, followed by 24/36 months ageing in new and used Troncais and Allier oak casks. |
| Alcohol |
14/14,5° |
| Tasting Notes |
Deep, dense ruby red with violet reflections. Lush and powerful bouquet full of cassis, olive, dark chocolate and pepper. Distinctive, ample and full with a long and persistent finish. |
| Food Match |
Pasta dishes, Roasted red and white meats (especially lamb and duck), Gorgonzola cheese |
| Serving Temperature |
Room Temperature |
| Planted Area |
Grapes selected in 1.64 acres of vineyards planted since 1987 |
| Exposure |
West - Southwest |
| Soil |
Red and brown clays, and Eocene limestone |
| Plantation |
Simple trellies |
| Plants per Hectar |
4200/5000 |
| Acidity |
5.80 - 6.50 grams/liter |
