Librato

Variety of grapes

Cabernet Franc, Canaiolo

Vineyard

Plant spacing: 2.70 x 0.90
Training System: spurred cordon
Year planted: 2000-2002

Soil

Predominantly volcanic, sedimentary, clayish
Altitude: 300 m

Harvest

Hand-picked, from mid-September to mid-October

Yield

Grapes: 70-80 q/ha – Wine: 50-55 hl/ha

Vinification

Maceration with the traditional method of contact with the grape skins for 8-10 days. First extraction with removal of 20% of the must and frequent pumping until the end of the fermentation process. Alcoholic fermentation at controlled temperature (max 24°C) with selected varietal and aromatic yeasts.

Maturation

2 months in bottles

Organoleptic characteristics

A ruby red color with violet reflexes. An intense and harmonious bouquet, rich in notes of red fruits and vegetal hints. In the mouth it is full and balanced, with elegant notes of fruit and delicate tannins.

Producer recommendations

Excellent with main dishes of meat, roasted and grilled meats, cold cuts and semi aged cheeses.
To be served at 14-16°C.