CABERNET SAUVIGNON & MERLOT - LOMBARDIA
The La Conta vineyard is the company's first property, where great-grandfather Francesco Girelli began cultivating Cabernet Sauvignon and Merlot in the early twentieth century. Exposure and soil composition make it perfect for red wines with great structure and longevity: hence the intent to produce a wine that is the maximum expression of the two grape varieties in an extraordinary vineyard.
Grape variety
70% Cabernet Sauvignon, 30% Merlot.
Vineyards of origin
La Conta, 2.5 hectares south-west of the village of Montonale with excellent southern exposure.
Soil: moraine, with the presence of pebbles giving draining capacity and stones that allow the accumulation of heat, favoring the ripening of the grapes.
Training system: Guyot, 5/6 buds per plant.
Season in the field: the cold and rainy spring caused a postponement of the start of ripening of the grapes, thus arriving at phenological ripening in an optimal period and preserving all the aromatic precursors in the best possible way. This is also reflected in a strong balance between acidity and alcohol. The harvest, carried out by hand in crates, took place around the end of September.
Average yield: 50 q/ha.
Vinification
After harvesting, the Merlot is left to dry for about 40 days until the harvest of the Cabernet Sauvignon. When ripe, the bunches of Cabernet Sauvignon are combined with the dried Merlot bunches and are crushed and destemmed. This is followed by fermentation at a controlled temperature that lasts about 12 days, with frequent pumping over and daily délestage. Racking then takes place and only the fraction of wine thus obtained is used, avoiding pressing to preserve quality.
Aging: malolactic fermentation is carried out in steel, followed by aging for at least 12 months in 500-liter French oak tonneau and then about 12 months in the bottle
Tasting notes
Ruby red colour with slight garnet reflections. The nose is persuasive and intense, with a wide range of aromas: hints of ripe fruit, black cherry, berries jam, notes of pepper, a slight balsamic hint. On the palate there is great structure, enriched by silky and enveloping tannins, a splendid balance between acidity and alcoholic warmth and a spicy return to embellish the finish.
Pairings
Ideal for roasted and spit-roasted meats, braised meats, noble poultry and game, long-aged cheeses. Try it with the "osei scapè", a traditional Garda lake local recipe.
Alcohol content and serving temperature
Alcohol content: 15% Vol.
Serving Temperature: 16 - 18 °C.
End
CABERNET SAUVIGNON & MERLOT - LOMBARDIA
The La Conta vineyard is the company's first property, where great-grandfather Francesco Girelli began cultivating Cabernet Sauvignon and Merlot in the early twentieth century. Exposure and soil composition make it perfect for red wines with great structure and longevity: hence the intent to produce a wine that is the maximum expression of the two grape varieties in an extraordinary vineyard.
Grape variety
70% Cabernet Sauvignon, 30% Merlot.
Vineyards of origin
La Conta, 2.5 hectares south-west of the village of Montonale with excellent southern exposure.
Soil: moraine, with the presence of pebbles giving draining capacity and stones that allow the accumulation of heat, favoring the ripening of the grapes.
Training system: Guyot, 5/6 buds per plant.
Season in the field: the cold and rainy spring caused a postponement of the start of ripening of the grapes, thus arriving at phenological ripening in an optimal period and preserving all the aromatic precursors in the best possible way. This is also reflected in a strong balance between acidity and alcohol. The harvest, carried out by hand in crates, took place around the end of September.
Average yield: 50 q/ha.
Vinification
After harvesting, the Merlot is left to dry for about 40 days until the harvest of the Cabernet Sauvignon. When ripe, the bunches of Cabernet Sauvignon are combined with the dried Merlot bunches and are crushed and destemmed. This is followed by fermentation at a controlled temperature that lasts about 12 days, with frequent pumping over and daily délestage. Racking then takes place and only the fraction of wine thus obtained is used, avoiding pressing to preserve quality.
Aging: malolactic fermentation is carried out in steel, followed by aging for at least 12 months in 500-liter French oak tonneau and then about 12 months in the bottle
Tasting notes
Ruby red colour with slight garnet reflections. The nose is persuasive and intense, with a wide range of aromas: hints of ripe fruit, black cherry, berries jam, notes of pepper, a slight balsamic hint. On the palate there is great structure, enriched by silky and enveloping tannins, a splendid balance between acidity and alcoholic warmth and a spicy return to embellish the finish.
Pairings
Ideal for roasted and spit-roasted meats, braised meats, noble poultry and game, long-aged cheeses. Try it with the "osei scapè", a traditional Garda lake local recipe.
Alcohol content and serving temperature
Alcohol content: 15% Vol.
Serving Temperature: 16 - 18 °C.
End
Image 1 of 3
Image 2 of 3
Image 3 of 3
