Lafóa

Cabernet Sauvignon 2018

  • Tasting notes

    Very deep, almost black in colour with violet reflexes. Sweet berries and plum fruit intermingled with savoury aromas, herbs, earth, liquorice and leather; supple with ripe and velvety tannins and a rich, fruity mouthfeel on the palate, lingering for an impressive, long finish.

    Will continue to improve for 10 – 15 years.

    ИСТОРИЯ LAFÓA:
    https://www.colterenzio.it/ru/stories/-lafoa-12/

  • Food Combination

    Roast lamb with mint sauce, garlic and oregano marinated lamb, beef and black bean stir fry, roast beef and strong cheeses.

    Serve cool: 16° C.

  • Grape Variety
    Cabernet Sauvignon.
  • Location

    Vineyards located in a sunny position at an altitude of 430 metres a.s.l. The soils are sandy with gravelly morainal deposits.

  • Yielding
    35 hl/ha
  • Wine Making

    The grapes are harvested by hand, destemmed, and softly crushed; the juice ferments with the skins for 10 days, when the skins are constantly kept immersed. The new wine is left on the skins for a further 10-14 days, before getting a combination of new and used oak barriques. Following the malolactic fermentation, the wine is racked several times and refines in oak for 18 months; it is then lightly filtered before bottling.

  • Analytical Data
    Alcohol: 13,5% Vol
    Total acidity: 5,1 g/l
    Sugar-free dry extract: 31,2 g/l
    Residual sugar: 1,6 g/l
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Lafóa / Lafóa Cabernet Sauvignon 2018
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