CABREO IL BORGO
Made with grapes from Cabreo Estate vineyards located in the hills of Greve in Chianti at an altitude of 300 meters a.s.l.
Cabernet Sauvignon: 30%.
Vineyard density: 3000-5000 plants per hectare.
Yield per hectare: an average of 7 tons of grapes.
Yield of grapes into wine: approximately 65%.
VINIFICATION AND MATURATION
Grape harvest: Sangiovese in the first half of October, Cabernet Sauvignon in the second half.
Vinification: Tenute del Cabreo Cellar.
Alcoholic fermentation: in stainless steel wine tanks at a controlled temperature of 28°C for both Sangiovese and Cabernet Sauvignon.
Maceration on the lees: 15-18 days.
Malolactic fermentation: stainless steel tanks at a controlled temperature of 22/23°C.
Ageing: the two varieties are then blended and aged in French oak barrels (30% new, 40% one year old, 30% two years old) with decanting every three months for a total of 16 -18 months.
Bottle ageing: minimum 6 months.
Colou: bright ruby red.
Bouquet: noble, full.
Taste: aristocratic and velvety with hints of underwood, leather and raspberry.
Serving temperature: 20 °C.
Accompanies roasted meats, game and aged cheeses.