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Cabernet Sauvignon
Cabernet Sauvignon D.O.C. V.Q.P.R.D. Friuli Grave
| Vine: | International vine 100% Cabernet Sauvignon |
| Place of growing: | In our own vineyards |
| Production Hectares: | Ha 1.35.00 at the feet of Rosazzo’s feet |
| Harvest: | On the second half of September, by hand |
| Wine-making: | As it happens for each red grapes, by inoculating selected yeasts and enzymes, by frequent pumping over and delestage, which allow a better extraction of the colour |
| Fermentation: | Maceration on the grapes occurs at a controlled temperature of 26°C for about 8/10 days. After drawing off the lees, must is put in steel tanks for its cleaning and then in 20 hl Slavonian oak barrels, where it is kept for 3 months during which occurs the malolactic fermentation |
| Alcholic content: |
12,50 –12,80% vol. |
| Total Acidity: | 5,50 - 5,70 gr/lt. |
| Refining: | It was bottled on the first days of the spring after the harvest, it has a great freshness and stability. Long lived and balanced wine |
| Features: | It has a bright violet ruby red; at nose the scent of wild berries and of underbrush. The acidity found in the mouth reminds its feature of rustic wine, but at the same time a .pervasive and balanced wine |
| Service temperature & food matching: | The most pleasant sensations are perceived if it is served at 14 - 16°C. This wine should be matched with rich autumn soups and simple meats. but without sauces. We recommend it also with local salami and with cheese |
