CABERNET Doc

Production area:

Cabernet is very popular in northern Italy, especially in Veneto region; it is widely cultivated because of its good wines.

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. 13.00 +/- 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.
• Flavuor: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 four 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: 0.375-l glass bottles inside boxes of 24 bottles each. Palletised in europallets: 45 boxes with 24 bottles each (9 per layer);