Cabernet Sauvignon 2008
VINTAGE: 2008
SORT: 100% CABERNET SAUVIGNON
VINEYARD: IZOLA, SERGAŠI
WINE REGION: 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 of berries at the selection table
VINTAGE TIME: September 2008
HARVESTING TECHNOLOGY: Manually harvested fully ripe grapes of exceptional 2007 vintage have been additionally 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 09
NO. OF BOTTLES: 9000 of 0,75 bottles
ALCOHOL CONTENT: 14% vol
RESIDUAL SUGAR: 2,8 g/L
ACIDITY: 5,3 g/L (tartaric acid)
PH: 3,66
RECOMMENDED SERVING TEMPERATURE: 16-18°C
AGING POTENTIAL: 3 years (enologist Claude Gros, Narbonne)
COLOUR: Deep ruby red with bluish tints (enologist Claude Gros, Narbonne).
NOSE: Very intense nose; a lot of black currant and brambleberry in combination with spiciness and black pepper. (enologist Claude Gros, Narbonne).
PALATE: Pleasantly fresh and elegant, with exceptionally velvety tannins. Extremely fruity, prevailing blackcurrant with spiciness of black pepper. Nice, rounded wine with long aftertaste (enolog Claude Gros, Narbonne).
Cabernet Sauvignon 2008 & 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.
VINTAGE: 2008
SORT: 100% CABERNET SAUVIGNON
VINEYARD: IZOLA, SERGAŠI
WINE REGION: 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 of berries at the selection table
VINTAGE TIME: September 2008
HARVESTING TECHNOLOGY: Manually harvested fully ripe grapes of exceptional 2007 vintage have been additionally 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 09
NO. OF BOTTLES: 9000 of 0,75 bottles
ALCOHOL CONTENT: 14% vol
RESIDUAL SUGAR: 2,8 g/L
ACIDITY: 5,3 g/L (tartaric acid)
PH: 3,66
RECOMMENDED SERVING TEMPERATURE: 16-18°C
AGING POTENTIAL: 3 years (enologist Claude Gros, Narbonne)
COLOUR: Deep ruby red with bluish tints (enologist Claude Gros, Narbonne).
NOSE: Very intense nose; a lot of black currant and brambleberry in combination with spiciness and black pepper. (enologist Claude Gros, Narbonne).
PALATE: Pleasantly fresh and elegant, with exceptionally velvety tannins. Extremely fruity, prevailing blackcurrant with spiciness of black pepper. Nice, rounded wine with long aftertaste (enolog Claude Gros, Narbonne).
Cabernet Sauvignon 2008 & 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.