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Cabernet
Venetian igt cabernet
Ruby red, with herbaceous aromas, the Grandi Cabernet IGT has an elegant and slightly tannic mouthfeel, with a hint of French oak wood.
Our Cabernet IGT is obtained from grapes from the foothills of Gambellara, in the Giaroni area. Aged in steel tanks, the wine is the result of 100% Cabernet grapes. Ruby red in colour, with herbaceous aromas, it has a bouquet of pepper, pepper and humus mixed with wild berries. Cabernet IGT is round, ample on the palate, has an elegant and slightly tannic mouthfeel and goes perfectly with grilled meats and cured meats, barbecue, sliced steak, and lamb.
Strength alcoholic:13.0% vol.
Service temperature:16°-18° C
6 bottles
€8,41 a bottle (-6.5%)
€50,47
1 bottle
€11,00
€8.99
Cabernet
Venetian igt cabernet
Our Cabernet IGT is obtained from grapes from the hilly area of the Berici Hills precisely in Lonigo. Aged in steel tanks, the wine is produced from 100% Cabernet Souvignon grapes. Ruby red in colour, with herbaceous aromas, it has a bouquet of pepper, pepper and humus mixed with wild berries. On the palate it is round, broad, has an elegant and slightly tannic mouthfeel and goes perfectly with grilled meats and cured meats, barbecue, sliced steak, and lamb.
Alcohol content:13.0% vol.
Service temperature:16°-18° C
6 bottles - €8,41 a bottle (-6.5%)
€50,47
1 bottle
€8.99
DATA SHEET
Grape variety:
Cabernet Souvignon
Typology:
Still red wine
Production area:
Hilly area of Monti Berici, precisely in Lonigo.
Hints:
Herbaceous, ripe red fruit jam, with an elegant mouthfeel
Pairing
Grilled meats and cured meats, barbecue, tagliata, lamb
Alcohol content
13%
2019
Harvest:
Manual in 200 kg boxes
Refinement:
Steel
Yeasts:
Selected
Total acidity:
7.2g/l
Sugar residue:
5.8 g/l
The vineyard
With medium-sized leaf, five-lobed; the pyramidal, semi-sparse, winged bunch and the berry of variable size due to the difficulty of pollination, Cabernet Franc has a very resistant, dark blue skin.
The Natalina Grandi winery vine is in Giaroni.
Production
The grapes are harvested when phenolic ripe
appropriateto give the palate a rounder taste,
decreasing the flavor herbaceous.
The production
The grapes, transported to the cellar in cassoni bins to avoid crushing, are dried for 150 days in the loft before being pressed. After the first alcoholic fermentation in steel tanks, the wine is then fermented for a minimum of 36 months in 1.1 hectolitre French oak barrels
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