Rosso del Castello is a careful selection of Cabernet Sauvignon. It shows bright ruby with purplish highlights and boasts a clean, crisp, fruity nose with slight grassy notes. On the palate, it is young, slightly tannic and grassy, soft and balanced. Due to its freshness and the characteristics that make it an early-drinking wine, it can be drunk throughout the meal, but particularly with red meats and medium-mature cheeses. It is especially suitable for pairing with typical regional dishes. It is best served at a temperature of around 18° C to underscore its typicity.
|Grape varieties||Cabernet Sauvignon|
|Appellation||Denominazione di Origine Controllata Venezia|
|Year of planting||2002/2007|
|Soil||gravelly sand/silty clay|
|Vine spacing||1.00 x 2.80|
|Alcohol content||12.00 % vol.|
|Residual sugar||6 g/l|
Manual harvest at optimum technological and phenolic ripeness, crushing-destemming, the addition of cultured yeasts. Maceration for 6-7 days followed by drawing off the lees. Pump over repeated 3 or 4 times a day. Primary fermentation is followed by racking, light clarification to stabilise the proteins and subsequent filtration. Bottling is carried out several times a year in order to ensure that the product is always fresh: the wine is cold stabilised to avoid the precipitation of tartaric acid and bottled in sterile conditions following aseptic filtration.