CABERNET SAUVIGNON IGT
Classification: Rosso di Toscana Cabernet Sauvignon IGT
Varieties: 100% Cabernet Sauvignon
Age of Vines: 45 years old
Soil: Poor and stony (mainly galestro and alberese stones).
Density: 4000 vines/hectare
Vinification and Maturing: Traditional method, with tumultuous fermentation at low temperature careid out in stainless steel tanks with pumping overs and followed by spontaneous malo-lactic fermentation in concrete tanks.
Refinement: in oak casks (tonneaux) and then in bottles.
Alcohol: 13.37%
Acidity: 5,60 g/l
Dry Extract: 27.5 g/l
Organoleptic characteristics: A quintessential cabernet profile: deep ruby red, smoky and balsamic opening, followed by the typical berry scents (blackberry, raspberry, blueberry, black currant). Fresh attack, evolving in a deep and complex masculine tactility typically given by cab tannins.
Serve with: red and white meat dishes, but also with Italian style pasta, pizza and other specialities of Italian cuisine.
Serving temperature: 55-60ºF
Varieties: 100% Cabernet Sauvignon
Age of Vines: 45 years old
Soil: Poor and stony (mainly galestro and alberese stones).
Density: 4000 vines/hectare
Vinification and Maturing: Traditional method, with tumultuous fermentation at low temperature careid out in stainless steel tanks with pumping overs and followed by spontaneous malo-lactic fermentation in concrete tanks.
Refinement: in oak casks (tonneaux) and then in bottles.
Alcohol: 13.37%
Acidity: 5,60 g/l
Dry Extract: 27.5 g/l
Organoleptic characteristics: A quintessential cabernet profile: deep ruby red, smoky and balsamic opening, followed by the typical berry scents (blackberry, raspberry, blueberry, black currant). Fresh attack, evolving in a deep and complex masculine tactility typically given by cab tannins.
Serve with: red and white meat dishes, but also with Italian style pasta, pizza and other specialities of Italian cuisine.
Serving temperature: 55-60ºF