Cabernet
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Production area

Veneto.

Vineyards altitude

50/100 m. s.l.m.

Vine variety

Cabernet franc e Cabernet Sauvignon.

Yield per hectare

10 t.

Grape harvest

manual.

Wine making

soft pressing of the grapes, fermentation of the musts with the red skins at low temperatures in steel tanks and finally draining off after a week.

Alcohol

12,5% vol.

Food combinations

white and red meat or aged cheese.

Service temperature

18° C.

Preservation

in a fresh place and repaired from the light.