The grapes are grown in clay-sandy soil in certified vineyards that yield 7500 vines per acre. These are grapes that were manually selected in the vineyard and at the winery then they were de-stemmed and crushed. Fermentation commenced using selected yeasts in stainless steel tanks for 10 days at 20°C-25°C (68 – 77°F). After finalized fermentation, the wine goes to oak barrels (85% American, 15% French Oak Barrels) where malolactic fermentation starts and ends. The wine stays in oak for 6 months or so prior to bottling.
Beef or pork stew, exotic ethnic dishes, burgers, gumbo dishes or paella would be perfect paired with this wine.
REGION: Vale Trentino, Farroupilha
GRAPE VARIETY: 100% Cabernet Sauvignon
RESIDUAL SUGAR: 12 g/l
TOTAL ACIDITY: 5.36 g/l