Collio Pighin Cabernet

GRAPE VARIETIES: 40% Cabernet Franc – 60% Cabernet Sauvignon
SOIL: known as “ponca”, it consists of friable marlstone with good water retention properties, and is typical of the Collio zone.
TRAINING SYSTEM: Guyot with 4,000 vines per hectare and short pruning which results in low yields and a high concentration of quality.
VINIFICATION: Fermentation and maceration with the skins, take place in stainless steel vats at a temperature between +10° and +28° C, according to the old Friulian tradition
AGEING: The wine ages in stainless steel vats for a short period, then for 14 months in Slavonian or French oak barrels, and finally, once bottled it undergoes further aging before release.
ALCOHOL: 13.50%
RESIDUAL SUGAR: 1.5 g/l
TOTAL ACIDITY: 5.00 g/l as tartaric acid
COLOR: bright ruby red with light garnet tinges.
BOUQUET: intense and layered with notes of new grass and wood resin, that mingle with spicy hints of morello cherry and violet.
TASTE: in the mouth it is dry, warm with a good body. It is full-flavoured with a delicate spicy finish.
PAIRING: mixed grill meat dishes, lovely with game and roasts. It is excellent with medium-hard cheeses.
SERVE: at a temperature between +18° and +20°C. Better when decanted.
CONSUMPTION AND AGEING POTENTIAL: Wine with excellent longevity. Stored in the proper conditions, it can age up to 5 – 6 years.