Marina Danieli Cabernet wine is made using mainly Cabernet Sauvignon grapes with little amounts of Cabernet Franc. This recipe, together with a careful fermentation in oak casks, results in a remarkable wine.
Grape variety: Cabernet Sauvignon and Cabernet Franc.
Winemaking: Cabernet Franc and Cabernet Sauvignon grapes are first destemmed. The first fermentation starts with skin-contact for a few days. Daily pump-over. After pressing, resulting in separation of must and skins, the ageing continues in stainless steel tank for 18 months before bottling.
Alcohol: 12,5% vol
Color: red with purple notes developing into terracotta as it ages in the bottle.
Bouquet: broad and intense, with hints of grass and berries.
Taste: long-lasting, smooth and structured.
Serving suggestions: to be served at room temperature, perfect with red meat, game and mature cheese.