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  • “LA DERLA” Cabernet I.G.T.

    “LA DERLA” Cabernet – Colli Trevigiani I.G.T.

    Classification
    Colli Trevigiani I.G.T.

    Grape variety
    60% Cabernet Sauvignon 40% Cabernet Franc

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    VINIFICATION TECHNIQUE

    Harvesting method

    hand picked

    Yield per hectare

    80 q.li

    Harvest period

    1-15 October

    Crushing process

    de-stemming followed
    by soft pressing

    Fermentation

    150 hl vinification tanks and 150 hl vats

    Fermentation length

    8 days at 28° C

    Maturing on skins

    12 days

    Malolactic Fermentation

    after the alcohol fermentation

    Aging process

    in 30 and 40 hl Slovenian Oak Barrels

    Ageing period

    10 months

    Bottling

    August

    The bottles remain in the winery for 3 months after bottling.

    TASTING NOTES

    Colour

    rich ruby red which takes on a garnet hue on ageing.

    Bouquet

    wonderful wine fragrance, followed by wild herbs and
    hints of violets and raspberrie.

    Palate

    dry, soft and sapid.

    Serving suggestions

    beef, poultry and savoury cheeses.

    Serving temperature

    18° C

    Alcohol content

    12,5% vol

    Total acidity

    5,2 gr/l