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The grapes of Berto & Fiorella’s Cabernet Sauvignon are harvested in the third ten days of September. They are then carefully destemmed and crushed. Fermentation takes place with maceration at a controlled temperature in stainless steel vats. Frequent pumping over is performed for about a week to extract color and aromas from the skins, after which the must is separated from the skins.
After fermentation, the wine remains on fine lees for three months in stainless steel containers. The bottled wine is stored in temperature-controlled rooms.
The color is intense bright red with slight purple tones.
On the nose, the wine is intriguing and refined. Floral notes of primrose and violets enriched with fruity notes of raspberry, wild strawberry, cherry and plum.
On the palate, the Cabernet Sauvignon is fresh and elegant. Soft attack that evolves into a blend of fruity notes. Excellent balance.
Serving temperature: 18-20°C
