Denomination: Cabernet Franc I.G.T. Toscana
Grape varieties: Cabernet Franc
Altitude: 270 m s.l.m.
Soil: medium-textured with prevalence of sandy component
Age of vineyards: 7 years
Training system: cordon spur
Planting density: 5,600 plants per hectare
Yeld per hectare: 6 tons
Yeld of grapes in wine: 65%
Vinification system: cold maceration on the skins for 3-4 days
Primary fermentation: in stainless steel at 20-23° C
Malolactic fermentation: 9-10 months in casks and then in the bottle
Colour: intense ruby red with purplish highlights
Perfume: redolent of ripe small red-berry fruit such as blackberries, amarena and morello cherries verging towards jam before opening into sweet and very intense spiciness.
Flavour: warm and caressing to the palate, a succession of soft sensations linked to an elegant and velvety tannin sustained by a note of fresh acidity. Colour, complexity and persistence immediately predict that this wine is destined to a long and fascinating evolution.
Alcohol content: 13,5% vol.
Total acidity: 5,10 g/l
Dry extract: 30,05 g/l
Serving temperature: 18° C
Food matches: excellent served as an accompaniment to mature sheep’s milk cheeses and fruit chutney. First courses of fresh egg pasta with lamb or hare sauce. Roast duck and roasts in general; sublime on a pork fillet in ham crust with chestnuts or morello cherries with reduced red wine.
Oenologist: Dott. Riccardo Cotarella
Number of bottles produced: N.D.