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BUNCH:

medium sized, nearly cylindrical, winged

VINIFICATION / FERMENTATION:

Wine pressing and removal of the grape stalks, introduction in automatic wine-making vessels for the fermentation which is activated by selected yeasts, soaking for about 12 days by controlled temperature.

AGEING:

in stainless steel tank

STYLE:

dry

DESCRIPTION:

full-bodied, slight grassiness, well balanced

GASTRONOMIC PAIRING:

poultry, game, roasted meats, strong cheeses

SERVING TEMPERATURE:

18° C


THECHNICAL ANALYSIS:

alcohol 12,00/12,50% vol

Attachments:
Download this file (CABERT-CABERNET-SAUVIGNON375_ing.pdf)Download: CABERT-Cabernet-Sauvignon375.pdf_EN[Download: CABERT-Cabernet-Sauvignon375_EN.pdf]
Download this file (CABERT-CABERNET-SAUVIGNON375_ita.pdf)Download: CABERT-Cabernet-Sauvignon375.pdf[Download: CABERT-Cabernet-Sauvignon375.pdf]
Download this file (CABERT-CABERNET-SAUVIGNON375_ted.pdf)Download: CABERT-Cabernet-Sauvignon375_DE.pdf[Download: CABERT-Cabernet-Sauvignon375_DE.pdf]