|Organic & Biodynamic||
|Food & Wine Matching||
Aged Cheese, Beef, Beef Carpaccio, Blue Cheese, Cheese, cured meat, Game (Deer – Venison), Gorgonzola, Lamb, Lean fish, Light smoked Fish, Light Starters, Mature and hard cheese, Meats, Parmigiano Reggiano, Pizza, Red meat, Rich meat Casseroles, Sausages, Typical Italian Pasta e Fagioli soup (Pasta and Beans), Veal
Cabernet Franc – Tenuta La Ca’
Manual harvesting in boxes, selection of bunches first and then berries, destemming, integral fermentation of whole berries in French oak barrels.
Post fermentation maceration for 36 days, pressing with a press and aging in French oak barrels of first passage16 months.
An elegant wine, important for its complexity but easy to drink thanks to its already very silky and well integrated tannin. Red fruits and herbaceous scents on the nose precede a fruity, spicy and again herbaceous palate.
The finish is long and mineral