Cabernet Sauvignon
Vino rosso morbido e armonico, di buon corpo e giustamente tannico. Ideale da tutto pasto, accompagna perfettamente carni rosse, selvaggina e formaggi a pasta dura. Disponibile esclusivamente in cantina.
“A glass of good wine makes you hearty and soft” Ripening: early October Training system: Free cordon Vine density: 4500 plants/hectare Soil: clayey with the presence of caranto Vinification: after the harvest, the skins and must ferment for approximately 8-10 days at a controlled temperature of 28°C in 300 HL steel tanks with Ganimede Method fermenters. This method allows for gentle fermentation without breaking the grape 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: smooth wine, full-bodied, harmonious, with the right amount of tannins. Pairings: ideal with all meals, excellent with red meats, game, and hard cheeses. Serve at 16-18°C. Storage: in a cool place at 12-16°C, away from light. Empty demijohns should be quickly transferred into smaller containers (bottles and carafes). Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.
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, evitando la rottura dei vinaccioli e delle bucce, per ottenere vini morbidi e bilanciati.
Segue un periodo di affinamento in vasche di cemento, che contribuisce a sviluppare rotondità e armonia gustativa.
