Vinification and ageing: The clusters of the two cabernets are harvested separately at different times according to the degree of ripeness. With extreme care they are placed in crates to dry for 15 days before being de-stemmed. The grapes are then completely destemmed and pressed. Left to macerate for 11 days with frequent punching down and pumping over. One part is aged in stainless steel tanks with fine lees in suspension, the other is aged in second passage barriques for 6/12 months. Assembled in the spring of the previous year, the wine does not undergo aggressive filtration, which is why it could have a slight deposit in the bottle.
Features: Important red with a deep ruby color, it has aromas of small red fruit on the nose. In the mouth it is dry, full-bodied and rich in sweet tannins that give it a long persistence. Ages well for 5-6 years.
pairing: it goes well with roast kid, braised meats, tasty red meats and aged cheeses.
Alcoholic Degree: 13%