dreolino

Cabernet Sauvignon

Tuscany, Italy

14.5%

18 - 20° C

An accurate selection of grapes is done in both the vineyard and later in the winery. The maceration of destemmed grapes takes between 10 to 15 days in stainless steel temperature-controlled tanks. During this time, pump-overs and manual punching down are daily done a few times per day. In this way the extraction of colour and polyphenols is extreme. The fermentation of the two different grape varieties is done separately, as they are blended at the very end, once pressed. The entire process is followed by ageing in wood tanks.

Ruby red colour with puple glows

Strong, intense and persistent fruity aromas with a prevalence of cherries and blackberries.  The big size of the wood tanks avoids a too strong predominance of wood hints over the wine. The presence of Cabernet Sauvignon is easily perceived and gives the wine an excellent structure. At the end of every sip, the mouth is left clean and satisfied

Cabernet Sauvignon, with its bold tannins and full-bodied flavor, pairs best with rich, fatty, and savory dishes like grilled or roasted red meats (steak, lamb), hearty stews, game meats (venison), and flavorful hard cheeses (aged cheddar, blue cheese). The tannins in the wine cut through the fat and protein, cleansing the palate, while the wine's complexity can also complement intense flavors in dishes with mushrooms, dark chocolate, or earthy notes.