Cabernet Sauvignon I.G.P. Lazio
Cabernet Sauvignon, praised by Pliny the Elder in his monumental work Naturalis Historia, under the name of Biturica because it was cultivated by the Bituriges who lived on the northern side of the Pyrenees at that time. Adaptable to almost any climatic condition, here it has found warm and sunny terrains, ideal for the production of red wines with great structure and longevity.
Formats available
750 ml
| Blend | Cabernet Sauvignon 100% |
|---|---|
| Production zone | Frascati |
| Area under vine | approximately 2 Ha |
| Vineyard altitude | approximately 300 m a.s.l. |
| Terrain type | of volcanic origin, compact and clayey texture |
| Training system | VSP (Vertical Shoot Positioning) spurred cordon |
| Planting density | 5,700 vines per hectare |
| Yields per Hectare | 1 Kg |
| Yield of grapes into wine | 70% |
| Year of Planting | 2012 |
| Harvest time | early October |
| Harvesting | manual harvesting of grapes into crates |
| Vinification | soft crushing and prefermentation cold maceration of grapes |
| Alcoholic fermentation/maceration | in stainless steel at a controlled temperature, frequent délestage and daily pumping over |
| Malolactic fermentation | carried out in wooden barrels |
| Aging | in French oak tonneaux for at least 24 months |
| Aging | in bottle before release |
| Color | very intense ruby red with delicate violet reflections and garnet nuances that increase as the wine ages |
| Aroma | complex, ample and very fine, displaying notes of red fruits and marked scents of sweet spices |
| Taste | the palate expresses excellent structure with intense and enveloping tannins that reach perfect balance during aging |
| Food pairing | with red meats, also raw, game and big meat dishes in international cuisine |
| Serving temperature | 18/20°C |
