Cabernet

Of French origin, from the Bordeaux area, the vine is widespread in warm/mild areas around the world; at first introduced in the ”Tre Venezie” (Friuli Venezia Giulia, Trentino-Alto Adige, and Veneto) it subsequently found areas of cultivation almost everywhere in Italy.

COLOR
This wine of great character has been put together with great wisdom to enhance the personality of two grape varieties. Its color ruby red with purplish hues.
BOUQUET
The bouquet reminds of currants and blackberries.
TASTE
The taste presents the typical herbaceous hints of Cabernet.
FOOD PAIRING
With cured meats, grilled meats, and cheeses.

Technical sheet

Classification

70% Cabernet Franc and 30% Cabernet Sauvignon, which may vary depending on the year.

Production area

The vines are situated in the heart of the Grave, on the flat gravely ground.

Harvest and vinification
Mechanical harvest at the end of September. Classic on-skin maceration for about 8 days with frequent pump-over; temperature is around 23-25° C. The wine ages in stainless steel tanks for about 6 months, completing its malolactic fermentation before being bottled.
Serving suggestions

Serve in wide goblets for red wine at 16° C.

Analytical data
Alcohol level 12% vol
Residual sugar 4.1 g/L
Total acidity 5.6 g/L
Available formats
Bottle
0,75 l
Bag in Box
5 l

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