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Cabernet Sauvignon DOC

 

LOCATION OF THE VINEYARD
Veneto Region (in the Venice DOC wine areas)

 

POSITION AND TYPE OF SOIL Medium soil
GRAPE VARIETY Cabernet Sauvignon
WINE-MAKING PROCESS Vinification with prolonged maceration in pomace. Fermentation with selected yeasts at controlled temperatures
ALCOHOL 12% vol.
RESIDUAL SUGARS < 5 g/l
ACIDITY 5,0 – 5,5 g/l
BOTTLE CAPACITY 0,75 L
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Tasting exam

COLOUR
Deep red in colour with ruby hues

BOUQUET
Fruity notes accompanied by a spiced quality on the nose

TASTE
Soft and rounded on the palate

MATCHES WITH
Works well with roasted, braised or grilled red meat

SERVING TEMPERATURE
18-20° C

STORING TEMPERATURE
Between 15 and 20° C