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Pure Cabernet Franc produced from Byodinamic agriculture, it is vinified and aged in cement vats to mantain fragrance and freshness.
"It is the key to the Duemani world and a manifestation of our style: here the character of Cabernet Franc, which ferments and stops in cement, emerges in the most fresh and juicy declination: a fizzy and greedy glass, hinged on the dialectic between black cherry and cassis, musk and lavender."
Production area: Riparbella Vigna Alta and Vigna di Mezzo
Grapes: 100% Cabernet Franc
Soil: characterized by high salinity, with clay up to 40% and limestone rocks.
Altitude: 220-250 mt. a.s.l.
Training system: Guyot
Age of Vines: 15 years
Density of planting: 8400 plants / Ha
Yield: 1 kg / plant
Annual production: approx. 24,000 bottles
Harvest: Cabernet Franc is harvested between 1 and 10 September. The grapes are selected in the vineyard and collected manually in small boxes. They are gently de-stemmed to obtain whole berries and further selected by hand on the sorting table.
Vinification and ageing: the balanced and juicy grapes ferment spontaneously in cement vats at a controlled temperature with brief maceration on the skins for 10 days. At the beginning of November, after the racking, the wine is decanted and the refinement continues in the cement vats until bottling. It does not undergo clarification or filtration.
Colour: brilliant ruby red
Bouquet: expressed in the richness of aromas and aromas of violet and rose hips, cherry, cassis and a slight spiciness.
Taste: in the mouth it is crunchy and sapid, juicy, velvety and soft, with lively acidity combined with red and dark berry flavors. It is a medium-bodied wine, with a light tannic texture and a rich taste finish, long and lively sensations.