Cabernet Franc



Product Description

VITICULTURE SOIL Medium-textured soil with clay and galestro ALTITUDE 250 m. above sea level EXPOSURE South-west VINE TRELLISING SYSTEM Guyot YIELD PER HECTARE 5000 kg. of grapes PLANTING DENSITY 6250 vines/hectare WINE COLOUR Deep, intense ruby red with purplish highlights. AROMA Aromas of raspberries, brambles, eastern spices, coffee and liquorice. FLAVOUR Elegant on the palate with soft, silky tannins: the finish is pleasantly supple and clean. GRAPE VARIETY 100% Cabernet Franc. PRODUCTION TECHNIQUES VINIFICATION The grapes are carefully selected from the best plots in the vineyard. They are then vinified in open wooden containers using their own natural yeasts; manual punching down is carried out to get the best extraction of substances from the grapes and skin contact lasts about two weeks. MATURATION The wine is drawn off the lees and then immediately transferred to French oak barriques, where it undergoes malolactic fermentation and where it subsequently matures for at least 15 months. During this time it is periodically racked to make it clearer and prepare it for bottling, which is done without any kind of filtration or clarification process so as to keep all ts organolectic properties intact. AGEING At least 6 months in bottle. TASTING NOTES Deep and intense ruby red colour with purplish highlights. Aromatic elegance in balsamic overtones and hints of mint, fruits of the forest and a slight smoke finish. Full-bodied and soft, well- balanced thanks to the fine tannins. The finish is long, meaty and chewy. It goes well with traditional Italian dishes, red meat and game.