Description
Variety: Cabernet Sauvignon
Yield: 40 hl/ha
Winemaking: Maceration takes place in stainless steel tanks for 10 days with dèlestage at 26/28 °C. It ages in stainless steel tanks for 10 months. Bottling and further ageing in the bottle.
Aging potential: 4 – 6 years
Serving temperature: 16 °C
Food pairing: Meat dishes, pasta dishes with game sauce
Suggested dishes:
Lasagne with rabbit ragout. Pork chops served with pumpkin and Taleggio cheese sauce. Trippa alla Parmigiana. Bruschetta with sausage and smoked peppers.
