Balanced, smooth and velvety, Cabernet Sauvignon ÔMINA ROMANAÕ is made with the same care reserved for the great Bordeaux wines. Fermentation and subsequent aging in oak barrels give depth and complexity to the wine, which best expresses the influence of the volcanic soils and unique climate of the production area.
Harvesting and Vinification
Hand harvesting with bunch sorting and destemming, followed by a very light crushing. The resulting must undergoes cold pre-fermentation maceration for about 48 hours. Fermentation takes place in temperature-controlled stainless steel tanks, with subsequent maceration on the skins for 10-15 days. Malolactic fermentation, carried out in oak barrels, is followed by a maturation period of about 12 months in second-passage French oak barrels, performing bâtonnage. After blending it ages at least 12 months in bottle.
Sommelier Profile
COLOR:
bright ruby red
PERFUME:
intense and persistent, black and red berry fruit, with notes of chocolate, coffee, licorice, tobacco and a slight spice
PALATE:
soft and well-balanced, persistent, with velvety tannins that caress the palate
UVE:
100 % Cabernet Sauvignon
PLANTING DENSITY:
5.800 vines/ha
YIELD PER HECTARE:
60 qli/ha
ALCOHOL CONTENT:
14.5 % vol.
SERVING TEMPERATURE:
15-18 °C