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|
|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.