This extraordinary Rodos Valdarno di Sopra Cabernet Sauvignon DOC from Campo di Monte is an exceptional red wine, with an intense ruby color and violet reflections, aromas of red berry fruits supported by beautiful nuances of vanilla and spices that are then found in the mouth along with a rather pronounced but, overall, balanced tannicity between freshness and persistent fruity notes. Soil Composition: clayey-sandy soil without skeleton, predominantly exposed to north/south, on the hills of Valdarno di Sopra at an average height of 295 meters above sea level. Vineyard: low spurred cordon training with 5000 vines per hectare. Quality of the grapes: Cabernet Sauvignon clones 337-338-341 grafting R140. Forty hectoliters are produced per hectare. Harvest: harvesting is manual and typically takes place in the first decade of October. Winemaking: during the harvest, the grapes are carefully selected. After destemming, red vinification is performed with fermentation in steel at controlled temperature. Fermentations last from twenty-four to thirty days depending on the quality of the grapes in relation to the year. After racking, there follows a period of one year, during which two-thirds of the wine is aged in new French oak barrels, selected for Cabernet Sauvignon, and the remaining third in steel barrels. The blend between the two parts is then created and the mass is transferred to third and fourth-year 'barriques'. Finally, after careful selection, the final blend is generated and bottled. The bottle aging lasts at least three months. The wine is generally ready three years after the harvest. Year: 2016 Alcohol percentage: 13 / 14%.
Shipping costs £40.16, free over £249.40
Price VAT included
This extraordinary Rodos Valdarno di Sopra Cabernet Sauvignon DOC from Campo di Monte is an exceptional red wine, with an intense ruby color and violet reflections, aromas of red berry fruits supported by beautiful nuances of vanilla and spices that are then found in the mouth along with a rather pronounced but, overall, balanced tannicity between freshness and persistent fruity notes. Soil Composition: clayey-sandy soil without skeleton, predominantly exposed to north/south, on the hills of Valdarno di Sopra at an average height of 295 meters above sea level. Vineyard: low spurred cordon training with 5000 vines per hectare. Quality of the grapes: Cabernet Sauvignon clones 337-338-341 grafting R140. Forty hectoliters are produced per hectare. Harvest: harvesting is manual and typically takes place in the first decade of October. Winemaking: during the harvest, the grapes are carefully selected. After destemming, red vinification is performed with fermentation in steel at controlled temperature. Fermentations last from twenty-four to thirty days depending on the quality of the grapes in relation to the year. After racking, there follows a period of one year, during which two-thirds of the wine is aged in new French oak barrels, selected for Cabernet Sauvignon, and the remaining third in steel barrels. The blend between the two parts is then created and the mass is transferred to third and fourth-year 'barriques'. Finally, after careful selection, the final blend is generated and bottled. The bottle aging lasts at least three months. The wine is generally ready three years after the harvest. Year: 2016 Alcohol percentage: 13 / 14%.
