Cabernet Franc
Vino rosso asciutto e morbido, di giusto corpo, con piacevoli sentori erbacei. Perfetto da tutto pasto, si abbina a carni rosse e primi piatti saporiti. Disponibile esclusivamente in cantina.
📋 Approfondimenti
“He who doesn't drink in company is either a thief or a spy.”
Ripening: late September. Training system: Free cordon . Vine density: 4,000 plants/hectare . Soil: medium texture, rich in iron and limestone. Vinification: After harvesting, the skins and must ferment for approximately 8-10 days at a controlled temperature of 28°C in 300 HL steel tanks using the Ganimede Method fermenters. This method allows for gentle fermentation without breaking the seeds and skins, resulting in smooth wines. The wine is then left to age for several months in concrete tanks. Alcohol content: approximately 12% vol. Description: Dry, smooth, well-bodied wine with pleasant herbaceous notes. Pairings: Ideal with all meals, it pairs well with red meats and tasty first courses. Serve at 16-18°C. Storage: Store in a cool place at 12-16°C, away from light. Once the demijohns are filled, they should be transferred to small containers (bottles and large bottles) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. The containers should be thoroughly cleaned before and after use.
⚙️ Vinificazione
Dopo la vendemmia, bucce e mosto fermentano insieme per 8-10 giorni a 28°C in vasche d’acciaio da 300 HL con vinificatori Metodo Ganimede.
Questo processo consente una fermentazione soffice, senza rottura di vinaccioli e bucce, per ottenere un vino morbido e ben bilanciato.
Segue un periodo di affinamento in vasche di cemento, che arricchisce il vino di rotondità e armonia gustativa.
