Grapes are harvested during the second ten days of September. They are then crushed and placed in temperature-controlled fermenting vats for alcoholic maceration and for the extraction of colouring substances and varietal aromas. After this stage, which lasts 10-15 days, the lees are drawn off the Cabernet, which is then racked and placed in steel containers. The wine is finally clarified before bottling, so as to be softened.
Cabernet is a deep ruby-red Bordeaux wine, which takes on a garnet hue as it ages. On the nose it reveals scents of ripe fruit, redcurrants and forest fruits, enclosed within a vaguely grassy overtone. Soft and flowing on the palate, lean and full-flavoured.
FOOD AND WINE PAIRING
This wine is perfectly suited to pairing with roasted meat or with a sublime risotto with radicchio.
ALCOHOL CONTENT % VOL