Cabernet Sauvignon Organic
Fermentation on the skins takes place for 15-20 days at a controlled temperature of 26° - 28° C. Malolactic fermentation in stainless steel until spring.
Grapes: Cabernet Sauvignon
Production Area: D.O.C. Friuli
Aspect and Elevation: 200 meters above sea level
Soil Type: Gravelly, sandy and mineral-rich
Training System: Cordon spur
Planting Density: 6000-7000 vines per hectare
Harvest Period: Late September
Release: Late Spring
Alcohol Content: 12,5% vol
Residual Sugar: 5 g/ lit
Total Acidity: 5,20 g/ lit
Serving Temperature: 16° - 18° C
Recommended Glass: Medium-sized, tulip-shaped glass
Ageing Potential: Four years
Deep ruby red with lightly garnet tones from ageing. Spicy wine with hints of red pepper and red berries. Aromas of vanilla and straw emerge after ageing. Full and velvety with sweet and delicate spiciness from tannins, persistent in mouth.
Perfect with red meats, chicken and game. Delicious with cold cuts and ripe cheeses.
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