Cabernet IGP Bio

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ANALITICAL DATA

Alcool (% vol): 13,00 / Sugar: Dry / Year: 2016

Grapes: Cabernet 100%

Soil: Calcareous/clayey, medium hills, 200/400 metres a.s.l.

Training system: Spur-pruned cordon

Defense method: Biological

Harvest period: First half of September

Harvest method: Manual

Vinification system: The fermentation takes place with maceration on the skins at controlled temperature (10 °-28 ° C) in stainless steel containers. Great care is taken during winemaking to dominate the richness and intensity of the Cabernet Sauvignon grape flavor.  Frequent mixing are run pumping for 6-10 days in order to extract color and aromas from the skins. Wine is then racked

Maturation period:  Maturation takes place for at least two months in stainless steel tanks. The bottled wine is stored in temperature-controlled rooms for at least four months

SENSORIAL ANALYSIS

Color: Intense ruby red

Aroma: Intense and complex, with a bouquet of plum, black currant, pink pepper recalls, cloves and dried fruit; also it has hints of violet

Taste:  Wide, with characteristic grassy notes of green pepper, intense and persistent. Dry, warm, full-bodied, pleasantly tannic and harmonious

Pairings:  Roasted meat, aged cheese, meat stews

Serving temperature: 18 – 20 °C