||The soil is medium-textured with alluvial deposits.
||Mid-October, hand-picking of selected grapes.
||About 15-18 days (depending on the vintage).
||The wine grape picking develops separately by single plot as well as the winemaking process in steel tanks. Alcoholic fermentation lasts about 15-18 days (depending on the vintage) at a controlled temperature of 28-30 °C.
||Once the maceration is completed, the wine is drawn off directly into small oak barrels where it ages for 24 months approximately. The second malo-lactic fermentation takes place in small barrels in the presence of lees in order to grant a unique aroma and bouquet to the final product. 9-month bottle fining.
||Matched with roasts, Bassanina steaks, wild game, aged cheese.
||Preis Villa Angarano Quare di Angarano Cabernet 2013 € 16,23