Type: still red wine
Grapes: 100% Cabernet Franc
Characteristics and location of the vineyards:
vineyards planted on clay soils
Vineyard system: sylvoz
Harvest: manual between the 2nd and 3rd
ten days of September
Vinification: after crushing, the product is
kept in cold maceration for 12-24 hours and
then continues to be macerated for another
4-5 days with the aim of best extracting the
aromas and polyphenols. The fermentation is
conducted at temperatures not exceeding
22 °C so as to keep the product fresh, with
young and elegant aromatic characteristics.
Colour: intense ruby red
Bouquet: red fruit and elegant herbal notes typical of
Cabernet Franc
Taste: elegant and dry wine, leaves in the end a pleasant
sensation of softness
Serving temperature: 16-18°C
Alcohol content: 13%
Recommended pairings: excellent with roast meat, poultry
and mature cheeses
Wine storage: in a cool place at 14-18 °C, protected from
light, avoiding prolonged periods in the fridge
Hunted meat, like for example,
rosted goose or duck.
PAIRINGS
•
RECIPES
Type: still red wine
Grapes: 100% Cabernet Franc
Characteristics and location of the vineyards:
vineyards planted on clay soils
Vineyard system: sylvoz
Harvest: manual between the 2nd and 3rd
ten days of September
Vinification: after crushing, the product is
kept in cold maceration for 12-24 hours and
then continues to be macerated for another
4-5 days with the aim of best extracting the
aromas and polyphenols. The fermentation is
conducted at temperatures not exceeding
22 °C so as to keep the product fresh, with
young and elegant aromatic characteristics.
Colour: intense ruby red
Bouquet: red fruit and elegant herbal notes typical of
Cabernet Franc
Taste: elegant and dry wine, leaves in the end a pleasant
sensation of softness
Serving temperature: 16-18°C
Alcohol content: 13%
Recommended pairings: excellent with roast meat, poultry
and mature cheeses
Wine storage: in a cool place at 14-18 °C, protected from
light, avoiding prolonged periods in the fridge
Hunted meat, like for example,
rosted goose or duck.
PAIRINGS
•
RECIPES
