ALCOHOL CONTENT: 13 % volume

GRAPE VARIETIES USED: Cabernet Franc and Cabernet Sauvignon.  

PRODUCTION AREA AND EXPOSURE: vineyards of Campo di Pietra, Piave River basin, south-east of Treviso.

SOIL TYPE: caranto, a type of terrain which derives from the weathering of sedimentary rocks, rich in potassium and with a balanced proportion of clay and humus. 

TRAINING SYSTEM: Guyot and Sylvoz short cane.

VINTAGE: in order to obtain a better-quality wine, in some generous years, green harvesting is practised; the thinning out of the bunches while still green guarantees greater nutriment for the remaining grapes.   The grape yield is 0.8-1.2 kg per vine. The grapes are harvested when fully mature and later, in order to enhance the grassy overtones typical of Cabernet Franc.    

 

VINIFICATION: the grapes arestripped and crushed; alcohol fermentation gets underway quickly; grapes are macerated for approx. 12-15 days, with daily délestage. Malolactic fermentation completed in  barrels.

 

MATURATION AND AGEING: in French oak barrels for over a year, then for a further few months in large oak casks. Aged for a further year in bottles.

 

ORGANOLEPTIC CHARACTERISTICS: the quality of the grapes, a production process which respects and preserves the elegance and the structure of the two varieties, the maturing techniques and the quality of the wood used have made CABERNET Reserve a solidly-structured wine with spicy overtones and a hint of vanilla. 

SUGGESTED PAIRINGS: perfect withfull-flavoured dishes such as red meat, game and mature cheeses.

HOW TO SERVE: at a temperature of 16 – 18° C in long-stemmed red wine glasses.