vineyard
Cabernet Franc
Sensory characteristics
Intense red with blue shades.
Herbaceous, of mountain hay, slightly spiced.
Mellow, velvety, light, of caramel and cloves, tannic, complex, of great structure.
Vine training system
Double Cappuccina, long pruning but not rich in buds.
Harvest period
Fourth period of maturation, first and second ten days of October.
Serve with
Grilled, skewered and roasted red meats, stracotti (stewed beef cooked in red wine) and roasts, game, ribs and sausages.
Serving temperature
Store the bottle in a cool, dark place; serve in the winter at room temperature and at 14-15° in the summer in a long-stemmed, wide, half-orange shaped glass.
Vinification
The must of the de-stemmed grapes ferments for about 20 days in maceration with the berries.
Refinement
In large, durmast oak barrels for over a year.
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