The intensity of this wine is immediately evident from the striking deep red color in the glass, with violet hues and a black center. The aromas and flavors share this intensity with ripe fruits, plum and cherry jam, and hints of black pepper, sweet pepper, soft tobacco, vanilla and toasted coffee. This Cabernet Sauvignon shows a sweet acidic entry in the mouth, with great structure, soft harmonic tannins, a long, lingering finish and a fruity aftertaste. Notes of chocolate, dried fruits, toasted almonds and spices come out from the barrel ageing.
The grapes come from the Asti Vineyards, which is Bianchi’s best vineyard for Cabernet Sauvignon. The grapes were hand-harvested in small 30 to 40 pound picking lugs. Before destemming, all unripe or compromised fruit and leaves were manually eliminated. Afterwards, the fruit drops onto a second conveyor belt, where any other pieces of stems and berries not fully colored were removed by hand. Once in fermenting tanks, most of the grapes were cold macerated for a few days, followed by fermentation, where temperature, time and frequency of pump-over were constantly monitored. Total time on skins was 21 days. The wine was aged twelve months in new French oak (80%) and American barrels (20%). The final wine was bottled aged at least eight months, without filtration.
Serve at room temperature with red meats, lamb, cheeses.