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GRAPES: 100% CABERNET SAUVIGNON
PRODUCTION AREA: VENETO – MUNICIPALITY OF CAORLE
SOIL: alluvial rich in silt and clay, with calcium carbonate concretions, 2.5 m below sea level.
TRAINING: Spur-pruned cordon. Plant density 3300 vines/ha; yield/ha 9 tons
VINIFICATION: The harvest of Cabernet usually takes place in the third decade of September. Grapes are vinified in steel tanks with skin maceration for about 12-18 days at a temperature of 24-26°C.
MATURATION: In steel tanks for 10-12 months, in oak barrels for 24 months followed by bottle aging for at least 36 months.
ORGANOLEPTIC CHARACTERISTICS: Intense ruby red color with garnet hues. The aroma is broad, initially featuring balsamic notes (eucalyptus and rosemary), followed by hints of plum jam and blackberry, enriched with spicy notes, black pepper, nutmeg, chocolate and vanilla. The taste is ethereal, harmonious, with good structure, pleasantly tannic with a lingering aftertaste of ripe fruit.
PAIRINGS: roasted red meats, grilled T-bone steaks, aged cheeses.
Open 2-3 hours before serving at 18°C.
