The nose on this is just incredible, showing a beautiful combination of flowers, ripe sweet cherries and spice. Full-bodied, rich and tannic, but very tightly wound and compact. The mid-palate is deep and complex, with multiple layers of intense dark fruit and spice flavor. Doesn't yet show much length on the finish, where the polished tannins are just beginning to integrate. This wine is a work in progress, and has enormous potential. Could eventually be the best Cabreo ever, but will need at least another 3-4 years to get there.
A Sangiovese and Cabernet Sauvignon super-Tuscan blend, this wine shows rich, dense aromas of wild cherry and black currant offset by notes of leather, herbs and vanilla. On the palate, it is velvety and complex, with ripe tannins repeated on the elegant finish.
Wine Maker Notes
The grapes achieve optimum ripeness and are picked at different times: the Sangiovese first, in the first half of October and the Cabernet Sauvignon in the second half. Focus is on the most gentle treatment possible of the grapes during production. The destemming process uses two conduits rather than a screw augur, which leads into a perforated cylinder in which the skins are separated from the stems without shredding. Fermentation takes place over a period of seven to eight days in stainless steel tanks at a controlled temperature of 28º to 32ºC (79º to 89ºF). The Sangiovese is in contact with the skins for a total of seven to ten days, and the Cabernet for a period of roughly fifteen days or slightly longer.
GRAPE VARIETIES: 70% Sangiovese30% Cabernet Sauvignon MAXIMIM YIELD: 3 tons per acre, of which65% produces wine ALCOHOL CONTENT: 13.5 % RESIDUAL SUGAR: 1.80 grams/litre pH: 3.67