Wines and Oils of excellence, expression of the Territory of the Colli Lanuvini

Meridies – IGP Lazio Cabernet Sauvignon

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IGP Lazio Cabernet Sauvignon

Intense red wine of good body and elegance, obtained from well-matured Cabernet Sauvignon grapes, harvested manually. The taste is dry and intense, with an excellent balance, and the scent is rich in different shades, ranging from blueberry to spices.

Wine endowed with great elegance and great evolutionary potential after bottling. It pairs well with meat-based dishes, especially venison and game. It also goes agreeably with mature cheese. Serve at 18-20°C.

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Description

IGP Lazio Cabernet Sauvignon

Intense red wine of good body and elegance, obtained from well-matured Cabernet Sauvignon grapes, harvested manually. The taste is dry and intense, with an excellent balance, and the scent is rich in different shades, ranging from blueberry to spices.

Wine endowed with great elegance and great evolutionary potential after bottling. It pairs well with meat-based dishes, especially venison and game. It also goes agreeably with mature cheese. Serve at 18-20°C.
Download Technical Sheet (PDF)

Organoleptic Test

Look
Clear and clean.
Color
Rich and deep cherry-red.
Perfume
Aroma is extremely fruity, especially with cherry, blueberry and soft fruit flavour. Spiced notes, very pleasant and subtle, are perceived. Vegetable notes, typical of Cabernet variety are missing due to a precise company policy of expressing more the fruity aspect.
Taste
Attack is smooth and velvety with flavours recalling the ones of olfaction. Wine endowed with great elegance and great evolutionary potential after bottling.
Pairings
It pairs well with meat-based dishes, especially venison and game. It also goes agreeably with mature cheese. Serve at 18-20°C.

Technical Informations

Production Area
Lanuvio
Grapes
100% Cabernet Sauvignon
Stump density/ha
4.200
Soil type
Clayey, sandy
Altitude
200 m a.s.l.
Vineyard exhibition
S-W
Residual sugar
Production
Harvest by hand in perforated boxes of KG 15 cad. Stemming-pressing and pre-fermentation cold maceration (cold soak) for 12 hours. Addition of selected yeasts. Thermo-regulated (24-26°C) alcoholic fermentation. Soft pressing and selection of different wine fractions. Malolactic fermentation in stainless steel. Cold tartaric stabilisation in the month of May. Blending during the Summer following the vintage.

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