" Cabernet & Merlot "

Grape variety: 40% Cabernet Sauvignon, 35% Cabernet Franc, 25% Merlot
Soil hilly soils of Pliocene and Holocene origin with rather clayey soil rich in calcareous skeleton and travertine
Vine training system Cordon trained simple
Vine density 5000 vines per hectare
Grape yield 6000 kg per hectare
Harvest Merlot: first half of September; Cabernet Franc and Saauvignon: last week of September
Crushing destemming with partial crushing of the berries
Fermentation in steel tanks; controlled temperatures
Temperature fermentation: 26-29 °C
Duration fermentation/maceration: 15 days
Maceration on the skins
Malolactic fermentation spontaneous
Maturation 50% refined in oak barrels for 12 months
Bottle ageing 4 months
Initial serving temperature 16-18 °C

It is a marriage between elegance and simplicity. Cabernet, Sauvignon, Cabernet Frank and Merlot in decreasing percentage give birth to a modern wine, that emphasizes each peculiar characteristic of the three different kinds of grape and creates together a unique orchestra of aromas and tastes.

The result is possible thanks to the separate vinification of the three varieties in steel tanks and to the assemblage, that takes place only after the end of the malolactic fermentation.

The company produces 2000 bottles of 0,750 lt.

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