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.
High-quality, dark, ruby-red wine which acquires garnet nuances if left to rest. The pervasive bouquet reveals notes of blueberry and wild blackberry, while on the palate it releases pleasantly soft, fruity sensations, offset by a mildly tannic aftertaste.
FOOD AND WINE PAIRING
Excellent accompaniment to spiced poultry, boiled meats and grilled red meats. Soups made with pulses and the typical Tuscan ribollita cabbage soup bring out the very best in this intense wine.
ALCOHOL CONTENT % VOL