Cabernet Franc di Ampeleia: WINE PRODUCTION

The Cabernet Franc di Ampeleia was produced from 100% PLACEHOLDER_EXTRACTED_VARIETY grapes grown biodynamically in the territory of Roccatederighi (GR) in Alta Maremma. The vineyard where the grapes are sourced extends over soils characterized by limestone rocks known as galestro and palombini at an altitude of approximately 500 meters above sea level. Harvesting took place in mid-September, resulting in a yield of 30 hectoliters per hectare. During red wine vinification, whole bunches were used for 15%. Alcoholic fermentation occurred spontaneously thanks to indigenous yeasts. The wine was aged for 10 months in cement tanks. Both vineyard and cellar practices followed biodynamic principles.

CABERNET FRANC AMPELEIA: TASTING NOTES

Cabernet Franc di Ampeleia presents itself with an intense ruby red color. On the nose, it reveals aromas of red fruits intertwined with hints of violet and damp earth, ending with clear herbaceous and flinty notes. The palate is elegant and enveloping with refined tannic structure. The finish is persistent with fruity and minty hints. This wine pairs well with cheeses and flavorful dishes made with red meats or game.