Grape: |
CABERNET FRANC |
Description: |
Bordeaux vine (originally from South-West of France) |
Production area: |
Marca trevigiana |
Classification: |
Indication gèographique typique "Marca Trevigiana" |
Method of cultivation: |
Sylvoz with 2200 vinestocks per hectare |
Hervesting: |
the last 10 days of September |
Method of vinification: |
adequate maceration in contact with the skins |
Maturation: |
maturing in steel vats for approximately 3 months |
Characteristics: |
ruby-red colour with varying characteristics and pleasant bouquets. Full, smooth, adequately tannic flavour |
Gastronomy: |
if drunk as a young wine it is ideal with cold haute cuisine meats |
Serving temperature: |
16°C |
Alcohol content: |
12% by Vol. |