Cabernet Sauvignon
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Grape variety
Cabernet Sauvignon 100% |
Growing area
San Lorenzo - Corona - Romans |
Soil type
Calcareous, gravel soils on a broad alluvial shelf 60/20 metres above sea level |
Average age of vines
15 years |
Training system
Guyot – 5.200 - 5.600 vines/ha |
Production
55 - 60 hl/ha |
Bottles produced
110.000 |
Vinification
Soaking takes place in stainless steel tanks for 10-15 days at a temperature of 26-28°C, with frequent délestage. The wine is then aged in 225-litre French oak barrels for 6 months and cellared for a brief period after bottling. |
Alcohol
13° |
Ageing potential
4 - 6 years |
Serving temperature
16 °C
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Food Pairing
Sliced fillet of beef |
