Il Portone Cabernet

Vinificazione

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.

Caratteristiche organolettiche

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.

Abbinamenti gastronomici

This wine is perfectly suited to pairing with roasted meat or with a sublime risotto with radicchio.