ALTITUDE AND ASPECT

Bolla winery Toscana

HARVEST

Early September

WINEMAKING METHOD

Selected high-quality Cabernet Sauvignon is dried in the attic. Under the condition of temperature control, the grapes are crushed and mixed into fresh

Merlot, Sangiovese, and the fermentation begins at a constant temperature of 10-12 days.

SENSORY PROFILE

Pleasant ruby red, air-dried Cabernet Sauvignon adds a seemingly forrest and structure to the tannins, and delivers a unique aroma that is complex, intense and persistent

14.5 %.

FOOD PAIRING

red meats, steak