Description
A fresh and elegant 100% Cabernet Franc offering the several features of one of the most important grape variety of Bolgheri area.
Awards
Details
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

Pairings
Meat
Game
Cheese
Pork
Producer
Podere Sette
From this winery
- Start up year: 2016
- Oenologist: Emiliano Falsini
- Bottles produced: 100.000
- Hectares: 12
Our winery, located in the heart of Bolgheri, was born from the desire of Marisa Chiappini to keep going on her father’s activity. Continuing the family tradition, today Podere Sette is runned by Marisa’s son, Giuliano. The seven vices are jokingly attributed to Giuliano giving their names to wines we produce: L’Invidio (Envy), Il Superbo (Pride), L’Iracondo (Wrath) and Il Goloso (Gluttony).
Since the beginning Podere Sette shaped its company philosophy to a sustainable ethically running, turning all production in an organic one. The idea is using both innovative and traditional methods in order to offer an alternative Bolgheri way featuring a surprising freshness but without renouncing the classic style of Bolgheri! Read more
Since the beginning Podere Sette shaped its company philosophy to a sustainable ethically running, turning all production in an organic one. The idea is using both innovative and traditional methods in order to offer an alternative Bolgheri way featuring a surprising freshness but without renouncing the classic style of Bolgheri! Read more


Name | Podere Sette Cabernet Franc Il Sette 2021 |
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Type | Red still |
Denomination | Toscana IGT |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Cabernet Franc |
Country | Italy |
Region | Tuscany |
Vendor | Podere Sette |
Origin | Poderino, Sondraie |
Climate | Exposition : East -West. |
Soil composition | Sandy soil. |
Cultivation system | Guyot. |
Plants per hectare | 5600 |
Yield per hectare | 8000 kg. |
Fermentation | 8 0 days. |
Wine making | The grapes ferment in stainless steel tanks for 8 0 days. During fermentation every day-pumps over take place in order to extract softly aromatic components and phenols. |
Aging | 50% of the must obtained from malolactic fermentation is aged in steel tanks and 50% in French oak barrels of second and third passage. The ageing lasts from 6 to 8 months. After a soft filtration, the wine is blended and bottled. |
Allergens | Contains sulphites |