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.
A prestige, ruby-red wine, tangy on the palate and perfectly balanced, with just the right note of acidity.
FOOD AND WINE PAIRING
Its lively bouquet is enhanced if uncorked early before drinking. This Cabernet is perfectly suited to pairing with roasted or broiled meat.
ALCOHOL CONTENT % VOL