Cabernet Sauvignon 2006
VINTAGE: 2006
SORT: 100% CABERNET SAUVIGNON
VINEYARD: IZOLA, SERGAŠI
WINE DISTRICT: SLOVENSKA ISTRA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 25 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 2 kg/vine
VINE YIELD: cca 60 HL/ Ha
HARVESTING: manual, with additional selection at the selection table
VINTAGE TIME: September/October 2006
HARVESTING TECHNOLOGY: Manually harvested fully ripe grapes of exceptional 2006 vintage have been additionaly selected to remove any green parts. "Bleeding" (saignee) followed, forming the first run from grapes – that is Rose Santomas. The next process is vinification as with the production of red wine – fermentation in submersible inox roto tank at the controlled temperature with 3-4 days of maceration. After fermentation malolactic fermentation and aging in inox containers followed.
FILTRATION: yes; prior to bottling
BOTTLING: July 07
NO. OF BOTTLES: 6000 of 0,75 bottles
ALCOHOL CONTENT: 13,5% vol
RESIDUAL SUGAR: 2,7 g/L
ACID: 6,46 g/L (wine acid)
PH: 3,27
RECOMMENDED SERVING TEMPERATURE: 16-18°C
AGING POTENTIAL: 3 years (enologist Claude Gros, Narbonne)
COLOUR: ruby red with bluish tints (enologist Claude Gros, Narbonne).
NOSE: characteristic fragrance of mature Cabernet; brambleberry, licorice, black pepper and plum (enologist Claude Gros, Narbonne).
PALATE: Pleasantly fresh and elegant, with exceptionally soft tannines. Extremely fruity, prevailing blackcurrant. Long aftertaste with the final edge of licorice (enolog Claude Gros, Narbonne).
Cabernet Sauvignon 2006 & FOOD: Light, fruity and elegant fresh wine matching variuos finger food. The structure being lighter than refosco, requiring less spiced dishes. Cabernet sauvignon is a pleasant companion of blue fish, dark poultry (prepared as plainly as possible). Can also be combined with pasta (tagliatelle, ravioli, canelloni), plain stakes, calf's liver, clams, filled zucchini or paprika and other meat or vegetable dishes). Cheers and buon appetite!
VINTAGE: 2006
SORT: 100% CABERNET SAUVIGNON
VINEYARD: IZOLA, SERGAŠI
WINE DISTRICT: SLOVENSKA ISTRA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 25 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 2 kg/vine
VINE YIELD: cca 60 HL/ Ha
HARVESTING: manual, with additional selection at the selection table
VINTAGE TIME: September/October 2006
HARVESTING TECHNOLOGY: Manually harvested fully ripe grapes of exceptional 2006 vintage have been additionaly selected to remove any green parts. "Bleeding" (saignee) followed, forming the first run from grapes – that is Rose Santomas. The next process is vinification as with the production of red wine – fermentation in submersible inox roto tank at the controlled temperature with 3-4 days of maceration. After fermentation malolactic fermentation and aging in inox containers followed.
FILTRATION: yes; prior to bottling
BOTTLING: July 07
NO. OF BOTTLES: 6000 of 0,75 bottles
ALCOHOL CONTENT: 13,5% vol
RESIDUAL SUGAR: 2,7 g/L
ACID: 6,46 g/L (wine acid)
PH: 3,27
RECOMMENDED SERVING TEMPERATURE: 16-18°C
AGING POTENTIAL: 3 years (enologist Claude Gros, Narbonne)
COLOUR: ruby red with bluish tints (enologist Claude Gros, Narbonne).
NOSE: characteristic fragrance of mature Cabernet; brambleberry, licorice, black pepper and plum (enologist Claude Gros, Narbonne).
PALATE: Pleasantly fresh and elegant, with exceptionally soft tannines. Extremely fruity, prevailing blackcurrant. Long aftertaste with the final edge of licorice (enolog Claude Gros, Narbonne).
Cabernet Sauvignon 2006 & FOOD: Light, fruity and elegant fresh wine matching variuos finger food. The structure being lighter than refosco, requiring less spiced dishes. Cabernet sauvignon is a pleasant companion of blue fish, dark poultry (prepared as plainly as possible). Can also be combined with pasta (tagliatelle, ravioli, canelloni), plain stakes, calf's liver, clams, filled zucchini or paprika and other meat or vegetable dishes). Cheers and buon appetite!