Wine datasheet
Cabernet Franc

Variety • Cabernet Franc
Clone choice / mass selection • clones and mass selection
Altitude • 90 m above sea level
Exposure • west
Training system • cappuccina
Density per ha • 3500 vines
Planting year • 1998
Grape harvest
the grapes are collected on the basis of sensory analysis in the pre-harvest period: maturation of skins and tannins is sought

Soil type
alluvial plain with marl deposits on the surface

this wine ferments at a controlled temperature of 26°C. It remains on its skins for a period of 12 days during which the extraction of colour and structure by means of simple manual punching of the cap is favoured

50% in steel tanks and 50% in small oaken barrels with 500 l capacity where the malolactic fermentation takes place for a period of 14-16 months, at the end of which it is bottled without filtering to preserve to a maximum its integrity. It is refined in the bottle for at least 4 months

Serving temperature