VINIFICATION / FERMENTATION: Wine pressing and removal of the grape stalks, introduction in automatic wine-making vessels for the fermentation which is activated by selected yeasts, soaking for about 8 days by controlled temperature.
VINIFICATION/FERMENTATION: wine pressing and removal of the grape stalks, introduction in automatic wine-making vessels for the fermentation which is activated by selected yeasts, immediate malolactic fermentation. Soaking for about 6 days by controlled temperature. Ageing in stainless steel tank.
DESCRIPTION: elegant, with aromas of red fruit and jam. Light, but full-bodied.
GASTRONOMIC PAIRING: first courses, white meat, poultry, omelet.
The Cabert philosophy is to mind every phase, “from pruning to wine tasting”, relying on expert technicians and oenologists to guarantee the wine obtained from perfect grapes coming exclusively from the Cabert vineyards. It is an authentic guarantee of high tradition, the image of which is confirmed in the villas, the age-old residences of the landowning families, with their strong bonds to their land. Cabert proposes to perpetuate these distinctive testimonials, continuing the success enjoyed with the esteemers of its wines.