Cabert line
Franconia
IGT
Aromas of red fruit and spices
Bunch
Large sized, pyramidal, winged, semicompact
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 8 days by controlled temperature. Ageing in stainless steel tank.
Ripening
Second week of September
Style
Dry
Serving temperature
13 - 14° C
Technical analysis
Alcohol: 12,00/12,50 %vol
Contains sulphites
Description
Aromas of red fruit and spices.
