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

Sebastian – IGP Lazio Cabernet Sauvignon

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IGP Lazio Cabernet Sauvignon

Sebastian is like this, pure nature, without compromises or constructions, able to give new emotions every time you taste it.

Wine of great elegance, there are hints of red fruit in perfect harmony and balance with the spicy and balsamic notes coming from oak wood. Soft, elegant, savory and mineral. Striking for the remarkable strength and in the same for a tannic freshness without equal. Despite the considerable structure, Sebastian has a great drinkability, a sign of the perfect harmony between variety and our territory.

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Description

IGP Lazio Cabernet Sauvignon

Sebastian is like this, pure nature, without compromises or constructions, able to give new emotions every time you taste it.

Wine of great elegance, there are hints of red fruit in perfect harmony and balance with the spicy and balsamic notes coming from oak wood. Soft, elegant, savory and mineral. Striking for the remarkable strength and in the same for a tannic freshness without equal. Despite the considerable structure, Sebastian has a great drinkability, a sign of the perfect harmony between variety and our territory.

Download Technical Sheet (PDF)

Organoleptic Test

Look
Clear.
Color
Ruby-red, deep and steady.
Perfume
Wine of great elegance, there are hints of red fruit in perfect harmony and balance with the spicy and balsamic notes coming from oak wood.
Taste
Soft, elegant, savory and mineral. Striking for the remarkable strength and in the same for a tannic freshness without equal. Despite the considerable structure, Sebastian has a great drinkability, a sign of the perfect harmony between variety and our territory.
Pairings
Sebastian goes pleasantly with wild animals, especially with fully processed dishes such as wild boar or hare.

Technical Informations

Production Area
Lanuvio
Grapes
100% Cabernet Sauvignon
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. Destemming and sending to the wine-maker; addition of selected yeasts. Thermocontrolled alcoholic fermentation (about 10 days). Post-fermentative maceration (roughly two weeks). Racking off the lees and soft pressing crushing of fermented marcs. Selection of the different fractions of wine. Malolactic fermentation in stainless steel. Entonnage in tonneaux of 500 liters each for 24 months, with beams every three months or so. Bottling in April of the second year following the harvest. Commercialization starting from January of the third year following the harvest.

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