The grapes are vinified separately. The skins are left in the must for 10/12 days of temperature-controlled fermentation. The must is then placed in special steel tanks where fining is completed. The two wines are blended and the product prepared for bottling.
Tasting notes
Colour: Intense ruby-red with purple highlights. Nose: winy, young, intense, particularly delicate. Light traces of bell pepper typical of Cabernet Franc and hints of red fruit and blackberry preserves typical of Cabernet Sauvignon. Taste: well-balanced, persistent, with good structure and velvety tannins that enhance its smoothness.
Culinary suggestions
Excellent accompaniment to pasta with sauce, vegetable soups, red and white meats, processed meats in general and cheeses.
Serving temperature
16-18°C (60-64°F).
|
Type: