Cabernet Sauvignon DOC Piave
100% Cabernet Sauvignon.
Soil and vineyards
Clayey soil, rich in mineral salts; planting density of 5,000 vines per hectare, with Guyot pruning, for a limited yield per hectare.
Manual harvesting in the first and second weeks of October.
Vinification and ageing
The manual harvest begins once the grapes have reached the optimum levels of total acidity, sugars and phenolic maturity; they are then destemmed and crushed. The must then ferments in contact with the skins for 7 days at a controlled temperature (28°C) in stainless-steel tanks. After devatting, the wine is aged in stainless-steel tanks until malolactic fermentation is complete (around 8-10 months). After in-bottle ageing for 6-12 months, the wine is ready to be released onto the market.
Complete maturation is reached after around 4 years of in-bottle ageing.
Bright, vibrant ruby-red colour, immediately complex bouquet, laden with just-ripe red berry fruit notes (red cherry and currant); full-bodied palate, evident from the first sip, with great persistence and slight tannic smoothness highlighting the varietal stamping.
13% by vol.