Cabernet-registered designation of origin (Piave) is obtained from the vinification of Cabernet Sauvignon with its parent company Cabernet Franc. Cabernet Sauvignon gives the wine the tannic charge that determines its longevity, the polyphenols that make it an excellent antioxidant and its colour. On the other hand, it takes notes of sweet pepper, grassy notes and more developed notes of bay leaves and pepper from Cabernet Franc.
Name: Cabernet DOC PIAVE.
Production: Organic wine – Certificate IT BIO 004. Vegan wine.
Grapes: 80% Cabernet Sauvignon – 20% Cabernet Franc.
Production area: City of Mansuè, locality Basalghelle.
Soil Type: Calcareous of alluvial origin.
Harvest: In the last 10 days of September.
Vilification and refinement: The grapes, harvest by hand, are softly pressed, and then they make 8 days of maceration. It’s ferments with indigenous yeasts. Then malolactic fermentation, and the refinement follow.
Colour: Medium ruby red.
Smell profile:Nose: it’s intensive, fragrance of blackberry blueberry and cherries. Herbal notes.. In the mouth it’s warm and roundness. The Tannin is elegant. The wine is balanced and it’s fine the quality. The herbal and vegetable notes are attenuated by malolatic fermentation.
Food pairing: Seasoned cheese, roasted meat, grilled meat, and game meat. Lasagne Bolognese.
Alcohol: 12,5% vol. at the time of bottling.
Service Temp.: 16°-18°C.
Production: Less then 4.000 bottles in a year.
Packaging:
Bottle: 750 ml.
Box: 6 bottles.
