Wine Description

This noble red is made from 100% estate-grown Cabernet Sauvignon that is hand-harvested in October and vinified in stainless steel tanks. After fermentation, the wine is aged in second-passage Allier and Nevers barrels for six months. The final wine serves as a testament to the talent of this dynamic winemaking team.

Tasting Notes

Deep ruby-red in color, this wine exudes rich aromas of cassis, blackberries, graphite and chocolate that continue to unfold onto the palate into a long, evolving finish. Perfectly balanced with integrated tannins, this accessible Cabernet makes a delicious match with pasta, pizza, grilled meats, sausages and cheeses.

Vineyard Characteristics

Production area/name of vineyard:	The Sciabolone area
Size of vineyard (acres):	13
Soil composition:	Clay
Training method:	Guyot
Elevation (feet):	165-330
Vines/acre:	1,760
Yield/acre (tons):	6-7.2
Exposure:	Southeastern
Year vineyard planted:	1972

Winemaking & Aging

Varietal composition:	100% Cabernet Sauvignon
Harvest time:	October
Winemaking consultant:	Riccardo Cotarella
First vintage of this wine:	1975
Number bottles produced of this wine:	30,000
Fermentation
Fermentation container:	Stainless steel tanks
Length of alcoholic fermentation (days):	10
Fermentation temperature (°F):	72
Maceration technique:	Punch downs
Length of maceration (days):	10-15
Malolactic fermentation:	Yes
Aging
Aging container:	Stainless steel tanks and barrels
Size of aging container:	Barrels: 500 LT
Age of aging container:	Second passage
Cooperage:	French oak: Allier and Nevers
Length of aging before bottling:	6 months
Length of bottle aging:	3 months
Analytical Data
Alcohol:	12.5%
pH level:	3.7
Residual sugar (grams/liter):	1.9
Acidity (grams/liter):	5.2
Dry extract (grams/liter):	31.5

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