CABERNET Doc Piave

Production area:

Cabernet – both franc and sauvignon – and Merlot come from the Gironde department (Bordeaux). Morandini describes how Count Monfredo di Sabuy had been growing this vine in his estate of Valmagra, in the area of Marengo, near Alessandria, since 1820. Another certain trace dates back to the year 1870, when Cabernet was grown together with the franc variety in the estate of counts Corinaldi on the Euganean hills. It was also grown and classified at the Royal School of Winegrowing and Oenology of Conegliano in 1877.

Vinification system:

Red vinification, with maceration lasting 10-12 days at a temperature close to 30°C to favour the dissolution of the colouring substances contained in grape skins.

Chemical characteristics:

• Effective alcohol level: % vol. 13.50 +/- 0.50
• Sugar: g/l less than 2.7
• Total acidity: g/l 5.30 +/- 0.30

Organoleptic characteristics

• Colour: Ruby red, with violet shades.
• Aroma: Slightly herbaceous, with raspberry nuances and a distinctive aroma of red fruits when young; it greatly improves while ageing, becoming more delicate, with a distinctive perfume of violets.
• Flavour: Full-bodied, rotund, harmonious, with a dry 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: An excellent match for poultry and red meat courses, as well as for semi-mature cheese.
• Serving temperature: at 16-18° 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 on europallets: 50 boxes with 12 bottles each (10 per layer); 100 boxes with 6 bottles each (20 per layer).