VITICULTURE
Grape Varieties: Cabernet Sauvignon
Location: Bolgheri
Exposure: East - West
Year planted: 2003 -2011
Soil type: Clay-sandy soils with the presence of skeletal, sedimentary clay and sandy ferrous soils.
Training system: VSP sur cordon pruned
Plant density:5.600 plants/hectare
Yield perhectare: 65 q.li per hectare
WINE MAKING AND AGEING
Fermentation: The first fermentation is in steel tanks with natural yeasts at 26/28°C for around 25 days. The Malolactic fermentation occurs spontaneously during ageing.
Wine ageing: Aged in French oak barrels of 1°- 2°step. After a minimumof 6 months bottle ageing isrequired. www.fattoriacasaditerra.com info@fattoriacasaditerra.com
TASTING NOTES
The colouris an intense deep red, in the nose showsripe fruit, coffee, truffle with animal hints. The mouth isrich and important whichistypical of the greatCabernetsand that allowsa longrefinement in bottle for many years during which the wine acquires elegance and the typical character of the greatred wines of Bolgheri.
WINE PAIRING
Beef, roasted boar, pijeon.