Cabernet Sauvignon. Vinification is carried out in a traditional way, fermentation and maceration with daily punch-downs for 10-12 days. Aging in steel for 8-10 months. Then in bottle for a few months. The color is intense ruby red with purple reflections. On the nose it is rich and complex, notes of berries, morello cherry, plum and, in the finish, tobacco and spices. On the palate it is pleasant and austere, with a fruity recall, enveloping and with good persistence. Recommended pairing with meat first courses or risottos, red meats, roasts, grilled dishes, braised dishes, game and well-aged cheeses. Recommended temperature: 16-18°C.
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Cabernet Sauvignon. Vinification is carried out in a traditional way, fermentation and maceration with daily punch-downs for 10-12 days. Aging in steel for 8-10 months. Then in bottle for a few months. The color is intense ruby red with purple reflections. On the nose it is rich and complex, notes of berries, morello cherry, plum and, in the finish, tobacco and spices. On the palate it is pleasant and austere, with a fruity recall, enveloping and with good persistence. Recommended pairing with meat first courses or risottos, red meats, roasts, grilled dishes, braised dishes, game and well-aged cheeses. Recommended temperature: 16-18°C.
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