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PRADELLO COLLI D’IMOLA DOC CABERNET SAUVIGNON
Cabernet from Fattoria Monticino Rosso has unique features that make it recognizable thanks to elegant aromas and great intensity. The fiery character of this grape variety of Bordeaux is expressed by the heat of the fruit , made from plums and blueberries. To all this must be added a whole range of herbaceous , flowers and spices , which help to create a sumptuous symphony , which are the background of tannins , but never lose sight of the elegance.
Tasting
It comes with delicate mineral notes . His strong character emerges in all its personality. Light notes of herbs, fruit in alcohol tickle the nose with measured elegance . Intense and persistent , it is surprising harmony of scents , alternating with sweet spices mint, and blueberry jam. Accuracy and balance dictate the pace of a game of light and shade that appeals to the depth of perfumes. Scrolling on the palate takes on unique flavors of licorice and mint , it is soft , with velvety tannins and a long, hot , fruity trail .
Aromas
Dried violets , red fruits, lavender, pink , cocoa, nutmeg , graphite, balsamic notes. Fruit jam : plum , blackberry , cherry, currant .
Pairings
For all the pasta with meat sauce and sauces , roasts, braised meats, grilled meats , cannelloni , paella, sausages important , hard cheese hard cheese , wild boar shank , shoulder of lamb , arrosticini .
Serving Suggestions
Serving temperature: -20 ° C to 18 large glasses for red aged wine.
Cabernet Sauvignon is an international variety of a thousand faces, very robust: thrives well in almost all over the world, giving beautiful emotions. Cabernet from Fattoria Monticino Rosso is no exception, as the reserve all the pampering of the case to ensure that they can give their best. First of all we studied the soil and exposure more suitable to host it, after which we choose to love the plants and waited, rocking, talking and grew as our son. We wanted a Cabernet than usual, not all muscles of the classic wine and jam, but a fine wine, he was able to interpret our territory, translate it into poetry, in the scents and colors of our hills. Jokingly, we could say that we taught the local dialect to a “stranger” such as Cabernet Sauvignon and is now one of the family.
The grapes are harvested by hand and placed in small boxes are taken to the cellar, where they are immediately de-stemmed and crushed. The juice together with the skins is fermented in stainless steel vats, using the temperature control. The maceration is long, usually lasts three weeks, to be able to extract the full potential from the skins. After racking, stop in French oak barrels of first and second passage for a minimum of 12 months and then another 6 months of aging in bottle.
CABERNET SAUVIGNON IMAGES
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