Balanced, soft and velvety, the Cabernet Sauvignon ÔMINA ROMANA is produced with the same care reserved for the great Bordeaux. Fermentation and subsequent aging in oak barrels give depth and complexity to the wine, which best expresses the influence of the volcanic soils and the unique climate of the production area.
Harvest and vinification
Manual harvesting with bunch selection and destemming, followed by a very light pressing. The must thus obtained undergoes cold pre-fermentative maceration for about 48 hours. Fermentation takes place in stainless steel tanks at a controlled temperature, 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 barriques, with bâtonnage. After blending, it ages for at least 12 months in the bottle.
Sommelier's profile
COLOR:
brilliant ruby red
BOUQUET:
intense and persistent, black and red berry fruits, with notes of chocolate, coffee, liquorice, tobacco and a light spiciness
PALATE:
soft and well balanced, persistent, with velvety tannins that caress the palate
GRAPES:
100% Cabernet Sauvignon
PLANTING DENSITY:
5,800 vines/ha
YIELD PER HECTARE:
60 ql/ha
ALCOHOL CONTENT:
14.5% vol.
SERVING TEMPERATURE:
15–18 °C