The Cabernet Sauvignon is characterized by an intense ruby red color. Intense and tannic, structured, aromatic and precise. With a rich scent of ripe fruits such as black cherries and cooked plums, it has a light spicy aroma of black pepper and a marked herbaceous note, such as pepper and black olives.
It is paired with cured meats, first courses based on meat sauce, grilled meats and game dishes. It is an excellent combination with truffles.
Temperature of Service: 16 - 18°C
- Grape Varieties: International
- Grapes: Cabernet in purity
- Region of Production: Friuli Venezia Giulia
- Denomination: I.G.T. Trevenezie
- Type of wine: Dry red
- Type of Soil: Clayey earth with skeletona
- Training system: Double Upside Down
- Harvest: End of September beginning of October
- Harvesting Techniqus: Mechanized harvesting
- Vinification: The grapes arrived in the cellar are immediately de-stemmed and placed in pumping-over tanks where they will macerate on the skins for about a week. During this period, various pumpovers are carried out to mix the skins with the must, in order to favor the extraction of color and aromas. Subsequently the must with the skins is transported to the hydraulic press, pressed and placed in stainless steel barrels for fermentation.
- Aging: At the end of fermentation the wine is filtered and placed in a new stainless steel barrel where it will remain for a couple of months for aging, in order to harmonize aroma and flavor.
After these months, in the autoclave in which it rested, some yeasts will be poured which will favor the malolactic fermentation. This fermentation will make the wine softer and accentuate flavors and smells.
At the end of the second fermentation, the wine will be filtered and placed in a new stainless steel barrel, in which it will remain in refinement until it is bottled. - Malolatic Fermentation: Yes
- Sparkling: No
- Formats: 750 ML / 1,5 L
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