| 历史 |
The Cabernet Sauvignon is a black grape variety that has been cultivated for thousands of years in the Mediterranean area, so much so that it is probably the same variety witnessed by the writer Pliny in the year 50 A.D. under the name 'Vitis carbunica'. It is also the type that has travelled the most in the world, present in all the wine-growing areas of the planet where it has been able to adapt to different climatic conditions without renouncing its own recognisability. In Friuli, it arrived in the mid-1800s from France. It is often vinified together with Cabernet Franc, whose wild traits it softens. It is a regular presence in the composition of many of the most prestigious red blends. |
| 酿造 |
Grapes are destemmed and undergo maceration in stainless steel tanks with pumping-over and punching-down for 10 and 12 days. Racking separates it from the marc after alcoholic fermentation. |
| 陈年 |
The alcoholic and malolactic fermentation are completed in stainless steel containers where the wine rests for at least twelve months. The bottles are stored horizontally in air-conditioned rooms for a few weeks before being marketed. |
| 匹配 |
Ready to accompany first courses with tasty sauces, it is at ease with all grilled meats and roasts. It also goes generously with game. |