Description: This classically-structured cabernet is sourced from Castelvetrano's own estate vineyards; their positioning, vine density and consistently low yield were designed to ensure exceptional-quality fruit. After the maceration on the skins, the wine went to oak barrels for 12 months' maturation, then matured a further 6 in stainless steel tanks. Our Cabernet is uniquely Mediterranean, a wine of remarkable warmth and liveliness.
Ageing potential: 8 years
Storage: On its side at 14°C
Serving temperature: 16-18° C
Serving suggestions: With red meat, hearty main courses, and aged cheeses.
Production area: The winery-owned Tenuta di Castelvetrano. Located in the Contrada Dimina, it covers some 33 hectares.
Training method: Espalier
Pruning method: Spur-pruned cordon-trained
Vineyard density: av. 4,600 vines/ha
Soils: Loose, chalky soils
Vineyard aspect: South-West
Weather: Mediterranean, dry
Harvest: At the beginning of October 2002
Must analysis: 22°Babo
Yield per hectare: 70 q
Yield per vine: 1.5 kg
Vinification: Traditional red-wine fermentation, temperature-controlled at 24°C., with cultured yeasts.
Skin contact period: 10 days
Malolactic fermentation: Totally developed
Maturation in wood: 12 months in 300 liter oak barrels
Ageing: 6 months in stainless steel tanks
Alcoholic content: 14.5% c
Total acidity: 4.9 g/l
Residual sugar: 2 g/lt
Oenologist: Filippo Di Giovanna
Visual: Deep ruby red
Nose: Spicy, intense, ripe fruit
Palate: Robust, balanced, warm
Finish: Long-lasting, with notes of fruit preserve
Bottled in Sciacca by Wineries Miceli Srl - Palermo - Italy