- Tasting notes
Cabernet is among South Tyrol’s true aristocratic varietal wines and has been cultivated here for over a century.
Full dark ruby in colour with a concentrated aroma of blackcurrant and blackberry, rich on the palate with assertive, supple tannins, long with fresh fruit on the finish.
Cellaring potential: 2 – 4 years.
- Food Combination
An excellent partner for grilled or roast beef, dishes based on venison and lamb, as well as for mature cheeses.
Serve cool: 16° C.
- Grape Variety Cabernet Sauvignon
Warm west to southwest facing sites at altitudes of 270-410 metres a.s.l.; morainal and alluvial soils of eroded porphyry.
- Yielding 50 hl/ha
- Wine Making
The fermentation of fully-ripe fruit occurs with the skins at 28-30° C and lasts approx. 12 days. It is followed by malolactic fermentation and a 10 months refinement in a combination of concrete tanks big wooden casks.
- Analytical Data Alcohol: 14% Vol
Total acidity: 4,9 g/l
Sugar-free dry extract: 29,2 g/l
Residual sugar: 2,5 g/l