The 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. Before use the wine is clarified in order to be softened and rendered more cellarable.
Ruby-red in colour with a vinous aroma that caresses the palate and a bouquet characterised by delicate grassy notes.
FOOD AND WINE PAIRING
This wine is perfectly suited to pairing with roasted meat or with a sublime radicchio-based risotto.
ALCOHOL CONTENT % VOL