Tasting Notes

Originally from Bordeaux, Cabernet Sauvignon has been successfully cultivated for some time in Italy. The adaptability of this wine to the territory makes the characteristics of the grape’s terroir particularly recognizable. In the eastern part of the Veneto region, it yields smooth, full-bodied wines with pleasant aromas of small red fruit and cherry. It will accompany well a variety of hearty dishes, cold cuts, roasted pork and red meat, veal cutlets with herbs.

Winery	Tenuta Sant’Anna
Region	Veneto
Varietal	100% Cabernet Sauvignon
Location of Vineyards	Loncon di Annone Veneto
Altitude	30-35 meters above sea level
Type of Planting	Traditional
Soil	Medium blend with clay-like tendency
Type of Cultivation	Guyot, Sylvoz
Vinification	After harvesting and crushing the grapes, the must obtained is left to cold-soak with the grape-skins, without stalks and seeds at temperatures between 25-28°C for seven to eight days and pumped over frequently.
Aging	After the first alcoholic fermentation, the malolactic fermentation takes place in steel vats and then the wine is transferred to 300-liter barrels to rest for two to three months.
Alcohol Content	12.5%
Oenologist	Donati Lanati (consultant)