Sottobosco
39,00 CHF
Production area Hilly areas of the Mendrisiotto region. Grape varieties Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot Colour Intense ruby red with violet reflections. Perfume Intense and elegant, with a night of black berry fruit. Excellent harmony of the vines with a slight dominance of Cabernet Sauvignon. Flavour Harmonious, balanced and elegant. Tannins relatively soft and well present supported by a nice acidity. Aging Over 10 years Alcoholic content 13 Vol.% Vinification The vines are harvested and vinified separately in steel and oak vats with maceration for up to 30 days. Malolactic fermentation and 20 months of ageing take place in French oak barriques, 35% of which are new and 65% in second and third passage. Service It is advisable to serve at 18° C. Gastronomic combination Important first courses, red meats, game and cheeses.
Dies ist der Wein, der im Laufe der Jahre am meisten zum Ruf unseres Unternehmens beigetragen hat. Gewonnen aus einer Assemblage von Merlot, Cabernet Sauvignon, Cabernet Franc und Petit Verdot, hat er ein von Noten reifer Beeren geprägtes Bouquet und einen Körper von beachtlicher Struktur und beachtlichem Alterungspotenzial.
414
Vielleicht gefällt Ihnen auch
Production area Hilly areas of the Mendrisiotto region. Grape varieties Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot Colour Intense ruby red with violet reflections. Perfume Intense and elegant, with a night of black berry fruit. Excellent harmony of the vines with a slight dominance of Cabernet Sauvignon. Flavour Harmonious, balanced and elegant. Tannins relatively soft and well present supported by a nice acidity. Aging Over 10 years Alcoholic content 13 Vol.% Vinification The vines are harvested and vinified separately in steel and oak vats with maceration for up to 30 days. Malolactic fermentation and 20 months of ageing take place in French oak barriques, 35% of which are new and 65% in second and third passage. Service It is advisable to serve at 18° C. Gastronomic combination Important first courses, red meats, game and cheeses.