The Cabernet Sauvignon Reserve Lafoa from Colterenzio (Kellerei Schreckbichl) is made from Cabernet Sauvignon grapes grown on warm slopes between 270-410 meters above sea level. Vinification involves fermentation on the skins at 28-30°C in stainless steel for about 12 days, followed by aging for about 10 months in cement tanks and large wooden barrels.
The nose expresses ripe notes of black currant, raspberry, red fruit. The palate is warm, intense, with fine tannins and good freshness.
Tasting Notes.: of. garnet red color. The bouquet is rich and intense and deep aroma of black currants, flanked by notes of cocoa, cinnamon and fine hints of vanilla. The taste is broad and elegant, with velvety tannins, complex, full-bodied and refined.
Pairings: aroasts, Grilled red meats, Stewed red meats, Wild game, Mature cheeses, Blue cheeses.
Name | Colterenzio (Kellerei Schreckbichl) Cabernet Sauvignon Lafoa Reserve 2020 |
Type | Still red wine |
Classification | DOC Alto Adige Cabernet Sauvignon |
Year | 2020 |
Format | 0.75 l Standard |
Grade alcohol | 13.50% by volume |
Grape varieties | 100% Cabernet Sauvignon |
Country |
Italy
|
Region | Trentino South Tyrol |
Location | Cornaiano (BZ) |
Climate | Altitude: 430 m. a.s.l. |
Soil composition. | This is a rather dry area with sandy and gravelly soils of moraine origin. |
Yield per hectare | 35 hl |
Vinification | Fermentation on the skins for 10 days with careful remixing of the cap and a subsequent maceration for 10 to 14 days. The wine young is then moved to new and used oak barrels. |
Aging | Malolactic fermentation follows and therefinement for 18 months. Careful filtration before bottling. |
Total acidity | 4.90 g/L |
Residual sugars | 2.50 gr/L |
Dry extract | 29.00 gr/L |
Allergens | Contains sulfites |
Matching | Goes well with red meats, grilled or roasted, but especially with game and spicy cheese. |
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