CABERNET
“Villa di Montruglio”
CHARACTERISTICS
Villa di Montruglio Cabernet is a wine that improves as the maturation process continues. It presents an impenetrable and intense ruby red colour. The clean aroma is very pleasant and presents a hint of small wild berries (strawberry, raspberry, currants).
VINIFICATION PROCESS
The winemaking process adopted for the Villa di Montruglio Cabernet follows the classical vinification stages for high-quality wines. The grapes (50% Cabernet Franc, 50% Cabernet Sauvignon) are harvested by hand when fully ripe, and then destalked, enzyme-treated and left to macerate for 10 days on average at a temperature of 25-30°C.
GUSTATORY EVALUATION
The wine presents a rich colour and its creamy viscosity is particularly evident to the palate. The superb balance of flavour is worthy of note. It may be chosen to accompany several dishes, and especially steamed meats (for example, rabbit and poultry). Serve at 18-20°C.
DESIGNATION: Cabernet DOC from the Berici Hills
AREA: Municipality of Mossano (VI), Montruglio District
INCLINATION AND POSITIONING: hillside, 50/80 m a.s.l.
EXPOSURE: South / South-west
TERRAIN: Sedimentary, calcareous
VARIETY: Cabernet Franc and Cabernet Sauvignon
AGE OF THE VINEYARD: 32 years old (Cabernet Franc); 12 years old (Sauvignon)
WINE-GROWING SYSTEM: Casarsa training system for Cabernet Franc, and the Sylvoz method for Sauvignon vines
YIELD PER HECTARE: 10,000 kg.
ALCOHOL CONTENT: 13% Vol
SUGAR CONTENT: 22.00 g/l
TOTAL ACIDITY: 5.00 g/l
pH 3.60
CHARACTERISTICS
Villa di Montruglio Cabernet is a wine that improves as the maturation process continues. It presents an impenetrable and intense ruby red colour. The clean aroma is very pleasant and presents a hint of small wild berries (strawberry, raspberry, currants).
VINIFICATION PROCESS
The winemaking process adopted for the Villa di Montruglio Cabernet follows the classical vinification stages for high-quality wines. The grapes (50% Cabernet Franc, 50% Cabernet Sauvignon) are harvested by hand when fully ripe, and then destalked, enzyme-treated and left to macerate for 10 days on average at a temperature of 25-30°C.
GUSTATORY EVALUATION
The wine presents a rich colour and its creamy viscosity is particularly evident to the palate. The superb balance of flavour is worthy of note. It may be chosen to accompany several dishes, and especially steamed meats (for example, rabbit and poultry). Serve at 18-20°C.
DESIGNATION: Cabernet DOC from the Berici Hills
AREA: Municipality of Mossano (VI), Montruglio District
INCLINATION AND POSITIONING: hillside, 50/80 m a.s.l.
EXPOSURE: South / South-west
TERRAIN: Sedimentary, calcareous
VARIETY: Cabernet Franc and Cabernet Sauvignon
AGE OF THE VINEYARD: 32 years old (Cabernet Franc); 12 years old (Sauvignon)
WINE-GROWING SYSTEM: Casarsa training system for Cabernet Franc, and the Sylvoz method for Sauvignon vines
YIELD PER HECTARE: 10,000 kg.
ALCOHOL CONTENT: 13% Vol
SUGAR CONTENT: 22.00 g/l
TOTAL ACIDITY: 5.00 g/l
pH 3.60
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