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Per Bottle: $54.99
Per case of 6: $329.94
 
Producer: Vinicola Tombacco
Vintage: 2017
Production Area: Vineyards of the Treviso countryside surrounded by the river Sile.
Type: Red Table Wine
Alcohol: 15%

Color

Intense ruby red with and garnet highlights.

Grape Varieties

Grape %
Cabernet Sauvignon 50
Cabernet Franc 50

Aroma

At first a warm, complex, enveloping aroma, with perfume of mature berries especially blueberry, blackberry and wild strawberries. On a second moment hints of plum, black cherries and vanilla, at the end light nuances of tobacco, dark chocolate and green pepper.

Taste

In the mouth it is warm, elegant, mature, complex and important. The long ageing in cement preserves all the exquisite peculiar flavor of the grapes, with notes of ripe berries, soft and pleasantly tannic. Long finish with a good aftertaste that calls for another glass.

Cellaring Potential

In the cellar, at controlled humidity and a temperature of 10-12°C. Storing it for a medium to long time (5 to 10 years) in the bottle allows an ageing and refinement that guarantees its elegant balance.

Food Matching

This is a good conversation-meditation wine, excellent with strong meats like game and venison, meat stews and herby cheeses. It is also very good with fruit jam and desserts, particularly jam tarts and pastries. Our hint...try it with dark licorice flavored chocolate. Optimal serving temperature 18-20°C

Vinification

Harvesting: this great wine is the result of a wise coupage of cabernet grapes, obtained through the Double Reasoned Maturation (DMR) technique, which is applied directly in the vineyard. This technique consists of clamping some branches before the grapes reach a complete maturation, so that the grapes start to age while still on the vine, resulting in a greater concentration of sugar that gives more structure and strength to the wine. concentration of sugar that gives more structure and strength to the wine. Winemaking: the selected healthy grapes are crushed are then placed in small vats to ferment where we perform the maceration, that allows a maximum extraction of color and tannins, resulting in a harmonic, hot, persistent wine.

Aging

The wine is then aged into cement vats for 24 months, after that our staff performs a sensory test, deciding when is the best time to bottle the wine. After the bottling the wine is then aged further for at least 6 months.
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