Project Description

DENOMINATION OF ORIGIN: Monferrato DOC Rosso

GRAPE CONTENT: 20% Barbera, 20% Nebbiolo, 20% Merlot, 40% Cabernet Sauvignon

CULTIVATION TECHNIQUE: organically grown grapes, cultivated in harmony with the natural environment, without the use of herbicides, chemical fertilizers and other chemical products, certified ICEA

HARVEST AND PRODUCTION
The grapes were hand harvested and selected prior to crushing. Fermentation takes place in stainless steel tanks at 28ºC, with a total steeping period of 21 days. Malolactic fermentation occurs naturally in European oak barrels, giving structure and concentration to this wine.

POTENTIAL AGEING
The wine is aged in European oak barriques for a minimum of 14 months. After bottling, our Cabernet matures for 10 months more, obtaining complexity and a full body. Ageing Potential: 10 to 12 years.

THE WINEMAKER’S COMMENTS
The Cabernet variety has adapted extremely well to the climate of the Monferrato hills. The wine shows a beautiful deep ruby colour, with fine aromas of ripe red fruits, cassis, tobacco and some spicy hints. On the palate the wine reveals soft tannins, fruity flavours with a rich complexity, a good structure and a long persistence.

WINE AND FOOD
This wine is great with lamb, tongue, roast or grilled red meats, braised beef, grilled bluefish, cheeses and Italian food.