A mild spring, but far from the high temperatures that have characterized the previous spring, the rains, abundant in recent times, have given the right vitality to a soil rich in clay and silt, where the budding of our Cabernet took place in the best period. The collection of this grape takes place in mid-October.
The grapes, crushed and de-stemmed, are placed in the steeping vats for the alcohol fermentation at a temperature of about 24°c. The maceration continues for a total period of about 12-15 days, during which alternating replacement practices take place such as ‘punching’ and ‘derastage’. After the racking stage the wine is placed in stainless steel tanks at controlled temperature (17-19°c) where it is submitted to a malolactic fermentation, before being put for a short time in oak barrels.
Bright ruby color and very complex aroma with a predominance of just ripen red fruit, it goes with reach meats, such as game and also adapts to cold meats. Excellent with well-aged cheeses.