Cabernet Volos
Vino rosso rubino dal profumo intenso di piccoli frutti rossi, come more, lamponi e fragoline di bosco, con sentori di ciliegia e mirtilli. Al palato è fresco, minerale e piacevolmente tannico. Perfetto con zuppe di pesce, anguilla, tonno, trota, orata e baccalà. Disponibile esclusivamente in cantina.
📋 Approfondimenti
The future of wine: discovering resistant vines
Origin: from our vineyards in the province of Treviso. Ripening: mid/late August. Training system: Spurred cordon. Vine density: 4,000 plants/hectare . Soil: loose, stony, calcareous. Vinification: after harvest, the skins and must ferment for approximately 8-10 days at a controlled temperature of 24°C in 300 HL stainless steel tanks using the Ganimede method. 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. Description: Ruby red in color. The nose offers notes of small red fruits such as blackberries, raspberries, and wild strawberries, followed by hints of cherries and blueberries. On the palate, it presents good minerality and freshness, accompanied by pleasant tannins. Pairings: fish soups and elaborate dishes featuring eel, tuna, trout, sea bream, sardines, swordfish, or cod. Storage: Store in a cool place at 12-16°C, away from light. Empty demijohns should be transferred to smaller containers (bottles and carafes) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.
⚙️ Vinificazione
Dopo la vendemmia, bucce e mosto fermentano insieme per 8-10 giorni a 24°C in vasche d’acciaio da 300 HL con vinificatori Metodo Ganimede.
Questo metodo consente una fermentazione soffice, preservando gli aromi e evitando la rottura di vinaccioli e bucce, per ottenere un vino morbido, equilibrato e fragrante.
Segue un periodo di affinamento in vasche di cemento, che ne esalta la freschezza e la complessità aromatica.
