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GRAPE VARIETIES: Cabernet Sauvignon single variety.
SOIL: medium textured with patches of gravel.
TRAINING SYSTEM: single Guyot with 4,000 vines per hectare, with cluster pruning to limit the yield, resulting in wines that are more structured and that have a longer aging potential.
VINIFICATION: fermentation and maceration with the skins at a temperature between +10° and +28°C, for 10 days.
AGING: the wine ages in stainless steel vats for 2 months, then for 18 months in Slavonian or French oak barrels, and finally, once bottled it undergoes further aging for 6 months before release.
RESIDUAL SUGAR: 1.5 g/l.
TOTAL ACIDITY: 4.70 g/l as tartaric acid.
EXTRACT: 28.50 g/l.
COLOR: bright ruby red.
BOUQUET: layered aroma, pleasantly opening with spiciness and notes of cherry, red and black berries, green pepper and sun-dried hay.
TASTE: in the mouth it is nicely structured, warm, slightly tannic, with a flavor of raspberries and blackberries and a hint of violet.
PAIRING: this wine is excellent with roast meats and game, goes well with barbecued meat, sausages and charcuterie.
SERVE: at a temperature between +18° and +20°C. Uncork half an hour before serving.
CONSUMPTION AND AGING POTENTIAL: this wine has excellent longevity. Stored in the proper conditions, it can age up to 5 – 6 years.
BOTTLE SIZE: 0,750 L – 0,375 L