ORGANOLEPTIC FEATURES
Colour: Bright ruby red.
Bouquet: noble, complete.
Flavour: aristocratic and velvety with hints of wild berries, leather and raspberry.
Serving temperature: 20C. It combines well with roasted meats, game and mature cheeses.
WINE MAKING AND AGEING
Grape harvest: takes place in two different times in the first half of October the Sangiovese, while the Cabernet Sauvignon in the second half.
Vinification: the cellar of the Estates of Cabreo.
Alcohlic fermentation: stainless steel tanks at a controlled temperature of 28C for both Sangiovese and Cabernet Sauvignon.
Maceration: 15/18 days.
Malolactic fermentation: temperature-controlled stainless steel tanks at 22/23C.
Ageing: the two varieties are then combined and matured in French oak barrels (30% new, 40% one year, 30% two years) with racking every three months for a total of 16 18 months.
Refinement in bottles: a minimum of 6 months.
