Description
Vintage: Cabernet Franc
Age of the vineyards: vines planted between 2001 and 2002
Type of soil: clay and limestone marl soil
Exposure and altitude: north/west – 1313 feet asl (400 meters slm)
Training system: spurred cordon
Plantation density: 6.000 vines/ha
Harvest: manual with selection of the grapes. Yield: 4000 kg/ha
Vinification: fermentation in stainless steel vessels at a controlled temperature between 22 and 24° C. with multiple daily pump-over processes. Maceration time: from 18 to 21 days with chemical and sensory analysis throughout the whole period.
Aging: 30 months in French oak tonneaux
Characteristics: intense ruby red tending towards purple. Fruity hints of cherry, blackberry, and currant accompanied by notes of leather and vanilla. Prominent dark spices with balsamic notes highlighted with aging. In the mouth, voluminous and warm with a prominent acidic vein and dense, well-defined tannins.
Alcohol by volume: 14,5%
Food pairings: pasta dishes with meat sauces and mushrooms, roasts and braised meats, game, and medium-aged cheeses.
Serving suggestions: large stemmed glasses. Recommended tasting temperature 18° C. Decantation is recommended.
