Cabernet Sauvignon
Must from the soft-crushed grapes is allowed to ferment for about 10-15 days at a controlled temperature of 25-27°C with an inoculum of enzymes and cultured yeasts. After going into bottle, the wine is allowed to age for six more months before release to market
Intense ruby red tending to purple with aging
Production zone
I.G.T. Venezia Giulia
Clean-edged and dry, well balanced, and full-fruited, with the perfect level of tannins
Olfaction
Slightly herbaceous aroma with hints of raspberry and blueberry, robust and sapid body
Serving temperature
18-20° C
