Cabernet d'Atina Riserva DOC ValleScura
The grapes are harvested by hand around the first week of October to be then de-stemmed and lightly pressed. In steel vats, fermentation at a maximum temperature of 28 ° C is carried out spontaneously and naturally. The wine is then poured into egg-shaped concrete vats where it continues its refinement for at least 9 months before being aged for 18 months in 500l new french oak barrels before being bottled. Ageing in the bottle for 6-9 months prepares it for marketing.
"This bright ruby red wine offers aromas of black fruits, such as blackberries and currants, fried bread and notes of black pepper given by oak vessels. Medium weighted wine with subtle savoury hints. It has a generous and balanced volume, with ripe tannins and a long finish." - Sofia Di Ciacca Tana
The grapes are harvested by hand around the first week of October to be then de-stemmed and lightly pressed. In steel vats, fermentation at a maximum temperature of 28 ° C is carried out spontaneously and naturally. The wine is then poured into egg-shaped concrete vats where it continues its refinement for at least 9 months before being aged for 18 months in 500l new french oak barrels before being bottled. Ageing in the bottle for 6-9 months prepares it for marketing.
"This bright ruby red wine offers aromas of black fruits, such as blackberries and currants, fried bread and notes of black pepper given by oak vessels. Medium weighted wine with subtle savoury hints. It has a generous and balanced volume, with ripe tannins and a long finish." - Sofia Di Ciacca Tana
Organic
Our Wines and farm are certified Organic via the ICEA protocol
We are Independant family winery, Hotel and Farm
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