Cabernet Sauvignon Igt
Monte Gazzo near Caldiero
80% Cabernet Sauvignon and 20% Merlot
Production for hectare
about 100 q Grape harvest: end of September
fruit hand-picked into 5 kg crates; left for 20/30 days to semi-dry in special dry and well-ventilated rooms called "fruttai"; in November fruit is pressed and stalks removed; after 8/10 days of fermentation and maceration at a controlled temperature it is left to mature in Slavonic oak barrels for 10 months.
ruby red verging on purple; elegant wine-like bouquet with a hint of spices. Pleasing and powerful, dry, well-balanced tannic finish.
excellent with roasts, game, venison and grilled meats.
serve at 16-18°C