VINITALY – Verona, April 9th/12th 2017 - Hall 7 Stand A2
Type of wine: Red, dry, Cabernet Collio.
Producer: Fernando Pighin & Figli S.agr. a r.l.
Grape varieties: Cabernet Franc 40% - Cabernet Sauvignon 60%.
Zone of production: Hillside, 160 - 180 metres above sea level, southwest exposure, town of Spessa di Capriva (GO), Italy.
Soil: Typical of the Collio zone, called “ponca”, made up of marly rocks consisting of very friable mineral elements with good water retention.
Training system: Guyot with 4,000 vines per hectare, short pruning which results in low yields and a high concentration of quality.
Yield per hectare: 60 quintals of grapes.
Harvest: From the selection of Cabernet Sauvignon and Cabernet Franc grapes harvested in bins during the period of optimal ripeness, on 20 September.
Vinification: With the technique of extended maceration on the skins, at the temperature of +10° to +28° C in line with old Friulian traditions.
Ageing: Kept for a brief time in stainless steel vats, 14 months in wooden barrels of various origins (Slavonia and France) and afterwards bottled and stored in a special room for an additional period of ageing.
Alcohol content: 13,5% by vol.
Residual sugar: 1.8 g/l.
Total acidity: 4.80 g/l in tartaric acid.
Colour: Bright ruby red with light hints of garnet.
Bouquet: Intense and complex with hints of new grass and wood resin, combined with the spiciness of morello cherry and violet.
Taste: Dry, warm, good body, full-flavoured with a delicate spicy finish.
Pairing: Mixed grill and game, excellent with roasts. Excellent with medium-aged cheeses.
Serve: At the temperature of +18° to +20° C. Better if decanted.
Consumption and ageing potential: Wine with excellent ageing potential. In the proper conditions, it can be aged for 5 to 6 years.