Cabernet Franc
Very intense, persistent and wide. The herbal aroma evolves – especially if aged more than a year - into perfumes which remind of oriental spices and cinnamon.
Elegant, harmonious and complex both to the nose and to the palate. Its natural warm combines to the tannin softness and to the aroma persistency. Typical slightly vegetal final sensation.
Appellation |
Cabernet Franc IGT |
Color |
Ruby red with pomegranate-colored highlights. |
Bouquet |
Very intense, persistent and wide. The herbal aroma evolves – especially if aged more than a year - into perfumes which remind of oriental spices and cinnamon. |
Taste |
Elegant, harmonious and complex both to the nose and to the palate. Its natural warm combines to the tannin softness and to the aroma persistency. Typical slightly vegetal final sensation. |
Agronomical Data |
Grapes |
Cabernet Franc |
Production area |
Rai di San Polo di Piave |
Altitude |
30 mt above sea level |
Type of soil |
Clayey, sandy sometime gravelly. |
Vines orientation |
South-North |
Training system |
Double Sylvoz overturned |
Stumps per hectare |
3000 |
Yield quintal/hectare |
100 |
Harvest |
Hand harvest in late September |
Oenological Data |
Vinification in red |
Maceration of 20-25 days. The temperatures vary from 24 to 26 degrees to facilitate the extraction of the grapes skin pigment. |
Malolactic fermentation |
Yes, immediately after the racking. |
Aging |
No |
Mellowing length |
60 days before sale |
Analytical Data |
Percentage of grape’s yield in wine |
70% |
Dry extract (GR/LT) |
30 |
Total acidity (GR/LT) |
5,4 |
Ph |
3,5 |
Residual sugars (GR/LT) |
4 |
Alcohol |
12% vol. |
Other Data |
Food pairings |
Ideal with savoury first courses and mushroom risotto. Very good also with grilled steaks, wildfowl (parmigans and pheasants), game (hare), roasts, Italian “cotechino” and half mature cheeses. |
Serving temperature |
18-20° C |
Storage |
Store in dry rooms, away from light or warm sources. |