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Cabernet Sauvignon
With an intense ruby red colour. Its scent is typical winy, strong and persistent.
Its taste is dry, full, typically herbaceous. Perfect with every course, it is particularly indicated with roasted white meat and wildfowl.
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COMMERCIAL DATA |
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Name |
Cabernet Sauvignon DOC Piave |
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Colour |
Ruby red with garnet reflex |
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Scent |
It reminds a lot the berries such as dewberry, strawberry and raspberry |
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Taste |
Full, soft body with a final fruity taste |
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AGRONOMICAL DATA |
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Grapes |
pure Cabernet Sauvignon |
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Production area |
Rai of San Polo di Piave |
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Altitude |
30 mt on sea level |
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Soil |
clayey, sandy sometime gravely |
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Orientation of the vines |
south-north |
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Breeding system |
double Sylvoz overturned |
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Stumps for hectare |
3000 |
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Yield quintal/hectare |
100 quintals per hectare |
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Harvesting |
end of September |
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AENOLOGICAL DATA |
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Vinification in red |
maceration for 20-25 days, the temperatures can vary from 24 to 26 degrees to allow the colour of the skins to come to the surface |
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Malolactic fermentation |
yes, immediately after the drawing off |
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Refining |
no |
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Mellowing length |
60 days before marketing |
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ANALYTICAL DATA |
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Percentage of wine per grapes |
70% |
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Dry extract (gr per lt) |
29,10 |
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Total acidity (gr per lt) |
5,40 |
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PH |
3,45 |
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Remaining sugars(gr per lt) |
4 |
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Developed alcohol |
12,60% vol |
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OTHER DATA |
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Matching |
epic with the grilled fillet steak, stubborn when joint to the game, fascinating with the roasts. It softens if accompanied to mature cheeses typical of all our country. |
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Serving temperature |
18-20° C |
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Preservation |
Store in a dry, cool place |
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