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Characteristics

 

Obtained with Cabernet Franc (80%) and Cabernet Sauvignon (20%), is a very strong wine, red ruby coloured with the typical smell and herbal taste belonging to the variety, that recalls pepper fruit and green chilly. Since 1870 it is cultivated in the Euganean Hills area. To be served with roast meat and game.

Process of wine making:

The grape harvest is made with the grapes completely mature. The grapes pass into the Destemmer – Crusher and after start the fermentation with a controlled temperature of 26-27 °C, maceration with marcs of 4-5 days with a daily delestage operations and partial removal of grape seeds. After decanting and pressing , the new wine stay into steel tanks. Stabilized with low temperature and filtered before bottling.

Alcohol level:

13,00 % vol.

Awards :

I° Place in the 2008 XIII Competition of Euganean Red Wines