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