• Grapes: Cabernet Sauvignon

• Training system: espalier

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 150-170 m/above sea level

• Harvest: last ten days of September

• Yield: 70 q.li/Ha

• Practice on the grapes: after carefully handling the fruit of the grape in the vineyard and after the grape is reaching the highest level of maturation, they are hanging for another period from 20 days circa, in order to achieve a higher level of sugar, and obtain, after the vinification, a pleasant smoothness on the palate.

• Vinification: soft pressing, vinification in red (on the skin) with “cappello sommerso” at controlled temperature (20-22°C). Ageing in oak barrels for about 10 months. Bottled in sterile line closing vacuum-packed.

• Maturing in bottle: about 3 months

• Colour: intense violet red

• Bouquet: spicy, fruit jam, dried and red fruits

• Taste: velvet and harmonious, fruity and vanquisher, it is fulfilling your mouth with cherry, blackberry, raspberry and hints of spices

• Alcohol content: 13% vol

• Net dry extract: 30 g/l

• Reducer sugars: 7 g/l

• Total acidity: 5,5 g/l

• Total sulphites: 70/90 mg/l

Food matching: to red wild meat, grilled or roasted and aged cheeses

Service notes: uncork 1 hour before to consume, serve at 16-18°C