Cabernet

Organoleptic characteristics

Colour: ruby red with violet reflections
Bouquet: the sense notes vanilla spices intrigued by aromatic erbs and the skins of red fruits
Flavour: dry and full bodied

Training

Production Area: Gela
Vineyards in Ha: 10
Exposition: North/South
Altitude:50-200 metres above sea level
Soil Type: sandy,clayey
Vineyards age: 8
Planting density for hectare: 5000 plantes
Training system: Spurred Cordon
Ql. Grapes/ha: 100-120 about
Yield for hectare: 65% about
Harvest period: Septmber/October
Climate: Dry

Vinification

Maceration of skins in days: 20
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 12
Fermentation temperature in C°: 22-24
Malolactic fermentation: yes

Laboratory analysis

Sugar content at harvest time: 21-22° babo
Total Acidity of the must at harvest time: 7 about
Alcohol content: 13-14,50 % Vol
Ph: 3.65

Refinement

Refinement: 14 months
Bottle ageing: 6 months
Type of wood: French oak

Packaging

Glass bottles: 0,75l
N° of bottles in box: 6

Serving suggestion

Excellent with fatty,meats,cold cuts and cheeses