TECHNICAL SHEET
| Denomination | Breganze Doc |
|---|---|
| Vineyard location | Costa di Breganze |
| Soil type and exposure | Volcanic hills, 200 m above sea level, south exposure |
| Grape variety | 100% Cabernet Sauvignon |
| Cultivation system | Guyot “alla cappuccina” (by this system shoots are tied up as a small arch) |
| Harvest time | Manual harvest, beginning of October |
| Vinification | Red vinification, de-stemming and maceration with pump-over and punch down of the cap lasting 7 days |
| Ageing | At the end of the fermentation period, wine is decanted and it refines with its noble lees for 6 months |
| Alcohol by volume | 13,5 % vol |
| Acidity | 5,4 g/l |
| Colour | Deep ruby red with purple reflection |
| Tasting notes, nose | Intense and persistent remembering small red fruits like currant and blueberry with typical herbaceous notes |
| Tasting notes, palate | Full flavour intensity, this wine reveals itself full bodied. The persistence of small red fruits is very pleasant |
| Serving temperature | 18-20°C |
