Deep ruby-red in colour with garnet reflections; the bouquet is fine and persistent with marked vegetal hints enriched by subtle spicy notes. Its natural coarseness fades away after a short maturation which makes it pleasantly and unmistakably smooth and warm. To be served at 18 °C to perfectly accompany roast game, truffle-seasoned dishes and Parmigiano Reggiano.
| Appellation | Cabernet Sauvignon D.O.C. Colli d’Imola (V.Q.P.R.D.) |
|---|---|
| Alcohol by volume | 13% vol |
| Number of bottles produced | 7,500 |
| Production area and municipality | Coccapane estate in Castel S. Pietro Terme |
| Exposure and height a.s.l. | South-South/East, 150 m alt |
| Soil type | clayey |
| Grapes | Cabernet Sauvignon 100% |
| Training system | cordon trained with spur-pruning |
| Planting density | 4,166 plants per hectare |
| Age of plants | 14 years |
| Yield | 70 hl/ha |
| Harvest period | mid-October |
| Wine-making technique | grapes are crushed, and de-stemmed. Maceration and fermentation take place into stainless steel tanks for 12 days at 28 °C. The must is pumped over three times a day to fully extract polyphenols from the skin cells. Malolactic fermentation is followed by stabilization through refrigeration, and after bottling the wine is matured for a further 90 days. |
| Colour | deep ruby-red with garnet reflections |
| Aroma | fine and persistent with vegetal hints and spicy notes |
| Taste | dry, amazingly smooth, warm and persistent |
| Food matching | roast game, truffle-seasoned dishes and Parmigiano Reggiano |
| Serving temperature | 18 °C |
| Awards | 80/100 "Top 500 italian wine producers 2009" Luca Maroni guidebook 82/100 "Top 500 italian wine producers 2010" Luca Maroni guidebook 85/100 "Top 500 italian wine producers 2011" Luca Maroni guidebook 84/100 "Top 500 italian wine producers 2012" Luca Maroni guidebook 83/100 "Top 500 italian wine producers 2013" Luca Maroni guidebook |
Italiano
English
Deutsch
