Sambuca di Sicilia, in the province of Agrigento. It prefers terrain that is slightly clayey, and with plenty of sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
varietal is harvested at the end of September. De-stemming and alcoholic
fermentation with the skins occurs for twelve days at 26°C. Malolactic
fermentation with selected yeast. The wine is matured over twelve months in
Clear notes of blackcurrant and ripe cherries are well-integrated with hints of
spice indicating the fining in wood.
Well-structured and powerful, tannins are clearly present, yet very delicate.
well with grilled red meats, game, salami, and aged cheeses. Thanks to its structure
and overarching full body, this Cabernet Sauvignon represents the ideal wine to
pair with important dishes such as pork pot roasts, ossobuco or veal Milanese.