CABERNET Doc Grave Friuli

Production area:

Gironde is a famous French vine-growing region near Bordeaux, between the rivers Garonne and Dordogne, just before they flow into the Ocean. This is where Cabernet franc, Cabernet sauvignon, Merlot, Malbech and Semillon and other grape varieties come from. Tradition has it that Cabernet franc was brought to Italy around 1820 by Count Monfredo di Sabuy, who grew it in his estates of Valmagra, in the area of Marengo, near Alessandria. Now it is particularly popular in the Friuli, Veneto and Trentino Alto Adige regions.

Vinification system:

Red vinification, with maceration lasting 12-14 days at a temperature close to 30°C to favour the dissolution of the colouring substances contained in grape skins. A long maceration favours the production of a wine that is suitable for ageing.

Chemical characteristics:

• Effective alcohol level: % vol. 13.50 +/- 0.50
• Sugar: g/l less than 2.7
• Total acidity: g/l 5.30 +/- 0.50

Organoleptic characteristics

• Colour: Intense ruby red with violet shades.
• Aroma: Its aroma is reminiscent of red fruit jam (blackberry, raspberry) and is accompanied by the scent of oriental spices (cinnamon). It has a light aroma of tobacco and dried hay and a hint of liquorice and vanilla.
• Flavour: Full-bodied, with a rich, harmonious and savoury flavour, persistent, with a pleasant tannic aftertaste.

Nutritional value

• 1 g of alcohol: 7 Kcal
• 1 l of dry wine at 10°: 600 Kcal
• 1 g of sugar: 4 Kcal.
• Serving suggestions: It matches with red meat and matured cheese.
• Serving temperature: at 18-20° C.
• Storage: store in a cool place, away from the light and heat.
• Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each. Palletised in europallets: 50 boxes with 12 bottles each (10 per layer); 100 boxes with 6 bottles each (20 per layer).