Description
The production of SanCaberlot follows a scrupulous and careful method that begins with the manual harvesting of the Sangiovese, Cabernet Sauvignon and Merlot grapes, chosen for their optimal ripeness between September and October.
The process continues with destemming and crushing, preserving the integrity of the fruit, followed by meticulous fermentation at a controlled temperature (26-28C) in stainless steel tanks.
This crucial phase allows maximum aromatic development and the preservation of varietal characteristics.
During maceration, which lasts for 30 days, the skins release colour, taini and phenolic compounds, while the simultaneous malolactic fermentation sweetens the wine, reducing acidity and improving stability and sensorial complexity.
The separation from the exhausted pomace is followed by a period of strategic refinement, first in 500 liter oak barrels, then for 20 months in French and Slavonian oak toeaus.
This dual refinement not only harmonizes the flavors, but also infuses delicate notes of spice and vanilla, improving the taic structure and contributing to the elegant complexity that distinguishes SanCaberlot.
The SanCaberlot vineyards are located on the hills of Mazzolano, at an altitude of 150-230 meters, in distinctive terrain.
In Riolo Terme, in the province of Ravea, they enjoy south-west exposure, guaranteeing the ideal ripening of the grapes.
The soil, influenced by the Romagna chalk vein, is medium-textured, clayey, with limestone and potassium, vital for the intensity of the wine.
The vines, Sangiovese, Cabernet Sauvignon and Merlot, were selected for their compatibility with the terroir, each contributing aromatic and structural uniqueness.
Planted in 1998, these vineyards are the essence of SanCaberlot, expressing the richness of its terroir in every sip.
Full name: | San Caberlot |
Name: | Red Reserve |
Grape variety: | Sangiovese, Cabernet Sauvignon, Merlot |
Plant density: | 3700/hectare |
Aua production: | 2000 Bottles |
Alcohol content: | 14% VOL |
Visual exam: | Ruby red color with violet hues |
Olfactory examination: | Evolved and mature perfume |
Taste test: | Structured and full-bodied flavour, with powerful and refined Taino |
Service temperature: | 16-18°C |
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