Marciliano
UMBRIA
Indicazione Geografica Tipica
Red wine
THE GRAPES AND THE VINEYARDS
hectars in the municipality of Montecchio, we
have singled out and selected a plot having the
ideal characteristics as to exposure and composition
of the soil for the production of a great
unblended Cabernet Sauvignon.
THE VINIFICATION
The techniques in the vineyard and the green
harvest are focused on reducing the production
of grapes to 0,6/0,8 kilos per vine.
The grapes are selected one by one by experienced
pickers before starting the vinifi cation.
During this process 20% of the must is extracted
and the rest goes through a long maceration
which extends beyond the fermentation itself.
THE WINE
The distinctive features of Cabernet Sauvignon
are clearly expressed especially when every single
aspect, soil, climate and technology, helps enhancing
them.
The wine has a deep colour, a complex and warm
bouquet with hints of ripe blackberries.
Its taste is ample and spicy with assertive yet
graceful tannins.
ANALYTICAL DATA
| Grapes |
Cabernet Sauvignon 70%, Cabernet Franc 30% |
| Production zone |
Montecchio |
| Surface of the vineyard |
12 Ha |
| Altitude of the vineyard |
350 metres above the sea level |
| Type of soil |
Sedimentary, rather calcareous and clayey |
| Training system |
Spur cordon |
| Density of vines |
7.000 per Ha |
| Production per hectare |
4.000 Kg |
| Yield of grapes into wine |
50% |
| Average age of vines |
10 years |
| Harvest time |
20 September |
| Vinification |
Maceration on the skins for 25 days with lots of hand pressings. Must extraction 20% |
| Alcoholic fermentation |
In stainless steel |
| Malolactic fermentation |
Totally carried out in barriques |
| Ageing |
In Never and Tronçais for 16 months |
| Alcoholic |
13,50% |
| Total acidity |
4,50 gr/lt |
| Dry extract |
38,5 gr/lt |
| pH |
3,7 |
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