Production area: Lake Garda – Lazise – vineyards “Laghetto” and “Dei Zuliani” Soil: sandy-loamy soil, with high stone contents Grape growing system: pergola and vertical shoot positioning Vine stocks per hectare: 3000 Vine variety: Cabernet Franc 45%, Cabernet Sauvignon 40%, Merlot 15% Harvest time: middle of October Method of harvesting: hand-harvesting in large crates suitable for a delicate handling of the grapes
Vinification: grapes are destemmed within the day and
the stainless steel thermotanks are filled with the crushed
grapes. The alcoholic and malolactic fermentation is induced
with selected yeasts and bacteria and thermally controlled
between 18°C and 20°C. The aging in barriques for 18 months
and in bottle for minimum further 12 months follows the
biological processes.
Tasting and gastronomic notes: assertive, elegant and
well-balanced red wine. An aroma reminding of ripe red fruit,
with hints of pure and balsamic nuances.
In the initial sipping the wine structure prevails, followed by
fragrance and balance.
The barrel aging, essential for the wine development,
preserves the sensory identity.
Wine suited for savory, spicy meat and cheese.
Alcohol content: 13,5 % Vol.
Consumption is recommended within 60 months following the
harvest, wine to be served at 18°C in glasses with wide bowl
and open rim. Store in cool and dark places.
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