Ciaro del turco
Wine type: red Alcohol content: 13.5% by volume Variety: Cabernet Sauvignon Trained to a single cordon. Planting density 3,100 vines per hectare; production approximately 70,000 kg/ha. Soil of average texture. Vinification: Cabernet sauvignon is usually harvested during the last 10 days of September. The grapes are fermented in steel tanks and macerated for 12-15 days at a temperature of 24‑26°C. Matured in steel tanks and large oak barrels for approx. 30 months. Colour: Intense ruby red with hints of garnet. Nose: generous, with marked initial notes of balsam (eucalyptus and rosemary), subsequent aroma of plum jam and blackberries, enriched with final notes of spice, black pepper, nutmeg, chocolate and vanilla. Palate: evolved, well-balanced, well-structured, good tannin with pleasant finish of ripe fruit, lingering. Pairing: red meats, game, full-flavoured cheeses. |