VARIETY Croatina (60%), Barbera (20%), Ughetta (10%), Uva Rara (10%). VINIFICATION maceration for 12 to 16 days in contact with the skins at a temperature of 25°C, with daily pumping over and punching down. BOTTLING ANALYTICAL DATA alcohol 13% total acidity 5-6 g/l pH 3.4. ALCOHOL DEGREE 13% ABV SERVICE TEMPERATURE 17-18°C.
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Data sheet
Grape variety | Cabernet Sauvignon |
---|---|
Format | 750 ml |
Alcoholic strength | 13.0% |
Region | Lombardia |
Name | Cabernet Sauvignon |
Disciplinary | D.O.C. |