The best grapes selected manually are fermented in steel containers at a controlled temperature of 22° C for about 10 days. The malolactic fermentation occurs naturally in the winemaking cellar; after that the wines obtained from Cabernet grapes, are brought to the aging cellar. Then they begin the aging process of at least 12 months in 17 hL oak barrels for Sangiovese and 225L barrels for Cabernet. At the end of the aging process the wines are assembled after a careful evaluation of the organoleptic characteristics of the product, and refined in the bottle for at least 6 months before the marketing.
Grapes: Cabernet Sauvignon
Alcohol Content: 13% - 14% vol.
Serving Temperature: 18° - 20° C.
Color: intense color with violet notes.
Smell: the aroma shows all the quality deriving from aging in wood, a decisive impact and excellent persistence.
Taste: typical aromas of the grapes are enhanced by the blended structure. Elegant and with an intense polyphenolic structure.
Recommended Pairings: recommended to eat dishes with complex flavors, such as red meats and game.