cabernet_sauvignon
SLIGHTLY HERBACEOUS, GENEROUSLY FRUITY, SOLID YET CRISP IN STRUCTURE, IT SATISFIES THE SENSES EFFORTLESSLY.

ALESSANDRO, GIANMARIO, SIMONE

A Cabernet Sauvignon that originates from the eastern parts of the Veneto region, from that slice of land sandwiched between Treviso and Venice and backing onto Friuli. An area with these credentials truly lends itself to the production of top-quality wines.

The vineyard

Planted in an area that falls under Motta di Livenza. Vine training is done using the system traditionally adopted in the area: the Sylvoz system, which involves keeping one permanent cordon, with three or four fruiting canes coming off it.

Harvesting

Harvesting is done by hand and the grapes are taken to the winery as soon as they are picked.

Vinification

Crushing is followed by maceration, with the must being left in contact with the skins for at least ten days. This technique serves to give the wines excellent colour, bouquet and structure on the palate. Final fermentation takes place in wine tanks that are also used for aging the wine, which takes six months.

Sensory profile

Deep ruby red in colour with attractive flecks of magenta at the surface edge in the glass. Very elegant on the nose due to the pronounced morello cherry and small red fruit aromas. It is impressive on the palate by virtue of the fullness of flavour and long aftertaste. Remarkable balance between tannic and acidic notes, which combine to give the wine a smooth finish.

Pairings

A red meat wine suitable for roasts or barbecues, though it also makes an excellent accompaniment to bold-flavoured starters, cold meats and aged cheeses.

Serving

As with any red wine, it is important to serve at a temperature of 18°C.

Storage

Keep out of sunlight in a dry place, preferably at a constant temperature in the 12 to 15°C range.