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Tasting Notes
A full and rich Cabernet Sauvignon, with layers of concentrated fruit, hints of cedar spice, liquorice and vanilla enveloping elegant tannins through to a long finish.
About
Vineyards: The grapes are from the Gaville Estate near Florence and the Chianciano Estate near Siena. The vines are grown in clay and limestone soils, which offer water retention properties to nourish the vines through the warm, sunny growing season.
Winemaking: Each plot was fermented separately in steel tanks at temperatures of between 25 to 29°C, with skin contact lasting 10 to 15 days. After malolactic conversion was complete, the separate crus were blended and aged in new, small oak barriques, where the wine remained until the following January. The wine benefitted from a minimum of eight months' bottle ageing in the temperature controlled cellars prior to release.
Ideal with...
Most red meats, especially prime rib, New York strip and filet mignon, roasted and grilled lamb. For cheeses try aged goudas and cheddar.
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