Cabernet Sauvignon Emilia IGT

Still wine

Production technology:

After pressing, maceration on the skins is carried out for 10 days with pumping over every 3 hours to fully enhance the aromas. Fermentation with selected yeasts at a temperature of 25-28°C. Malolactic fermentation carried out before winter. Aging in concrete barrels for at least 12 months.

Organoleptic characteristics:

Garnet ruby ​​red colour.
Refined bouquet, well-calibrated fusion between the fruit and the typical note of the Bordeaux vine.
Authoritative, full flavour, fueled by the strength of the tannins and softened at the same time by the fruit and the extract.

Food pairings:

Red meats, stews, game and aged cheeses.

Service temperature:

16-18°C

Alcohol content:

14% vol.