Cabernet
On the nose, you can feel the sweet aroma of blackberries, black currants, sour cherries and cherries, complem
Detalji o proizvodu
Serving
Temperature: 18 °C
Glass: a large glass in the shape of a rounded tulip
Serving with food
Strong, fattier and well-seasoned red meat dishes, game, prosciutto and mature fatty cheeses.
Harvest
Although the 2015 harvest was extremely difficult due to the large amount of atmospheric precipitation during September, this did not affect the Cabernet Sauvignon variety since the grapes were harvested before the start of the rainy season. The grapes were harvested at the stage of full technological maturity.
Technical information
VARIETIES COMPOSITION
Cabernet Sauvignon
YIELD
9–11 t/ha
TIME OF HARVEST
first half of september
HARVEST METHOD
hand-picked
VINIFICATION
vinification in stainless steel tanks
FERMENTATION TEMPERATURE
23-25°C
FERMENTATION LENGTH
14–16 days
LENGTH OF MACERATION
14–16 days
MALOLACTIC FERMENTATION
spontaneous
AGEING
80% stainless steel tank, 20% French oak barrels
LENGTH OF AGEING
2 years
CHEMICAL ANALYSIS
alcohol–13.5 vol %, pH–3.56; total acids – 5.20g/l
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