CABERNET BARRIQUE

Natural cork

CABERNET BARRIQUE Natural cork
Giol Italia
vino biologico vegano
  • Fine wines since 1427
  • Only organic wines since 1987
  • Only vegetarian and organic wines since 2007
  • No-added sulphites wines since 2009
  • Resistant vineyards since 2015
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  • Experience matters

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Characteristics

Our Cabernet Barrique is a Bordeaux selection of Cabernet Sauvignon. Malolactic fermentation takes place in small casks, where the wine subsequently ages for 8-10 months. This enables it to acquire unmistakable oak tones, which underscore the characteristics of the wine rather than covering them. A deep ruby red wine tending to purplish. Slightly grassy nose with raspberry aromas when young; vinous with hints of forest fruits and cherry. Softens out with ageing, acquiring aromas of violet, Eastern spices, black pepper, cocoa powder and tobacco. Pairs with haute-cuisine meat dishes, charcoal-grilled meats, red and white roast meats, fancy poultry and game, mature cheeses like medium-mature and mature Piave, and medium-fat semi-hard cheeses. Serve at around 20° C to heighten the aromas and flavours.

Awards

Gold Medal Pramaggiore, Venice (I)

Gold Medal

Pramaggiore, Venice (I)

March 2014

"Mostra Nazionale dei Vini 2014"

Silver Medal Germany

Silver Medal

Germany

June 2013

"International organic wine award"

Gold Medal Pramaggiore, Venice (I)

Gold Medal

Pramaggiore, Venice (I)

April 2012

"Mostra Nazionale dei Vini 2012"

Technical details

Grape varieties Cabernet Sauvignon
Appellation Denominazione di Origine Controllata Venezia
Year of planting 2002
Soil gravelly silty sand
Vine spacing 1.00 x 2.80
Pruning free cordon
Yield/Hectare 9 t
Alcohol conten 13.00 % vol.
Residual sugar 1 g/l
Acidity 4.80 g/l
Ph 3,75

Vinification

Manual harvest at optimum technological and phenolic ripeness, crushing-destemming, addition of cultured yeasts. Maceration for 6-7 days followed by drawing off the lees. Manual pumpover. After primary fermentation, the wine is racked and transferred to 210-litre and 500-litre French oak casks for malolactic fermentation and ageing for 8–10 months, depending on vintage. The various varietals are blended immediately prior to bottling, carefully assessing the characteristics of the casks available.