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Az. Agr. Subida di Monte     Via Subida, 6    Cormòns (GO)    tel. 0481-61011 fax. 0481-61127       e-mail : subida@libero.it     P.iva 00135330314

Collio              Cabernet Franc

Classificazion:                           Doc appellation


Production zone:                        Collio in the village of Cormons


Grapes:                                     100% Cabernet Franc


Exposure:                                  Vineyards surrounding the estate facing south, on east-west direction


Altitude:                                     60-80 metres above sea level


Soil typology:                             Flysch consisting of stratified Eocene marl and sandstone


Training system:                        Unilateral and bilateral Guyot


Plant density:                            4000-7000 vines per hectare


Grape harvest:                           Last week of September


Vinification:                               Once destemmed, the grapes macerate and ferment on the skins for about

                                                10 days at a temperature of 28°-30°C. After the racking off, the wine is decanted

                                                in stainless-steel tanks, where the malolactic fermentation takes place.

                                                For the aged wine, after the racking off, it goes directly into tonneaux and

                                                barriques for about 18 months, for its ageing period.


Ageing period:                           From the racking off until the period of bottling.


Bottling period:                          Second half of March, second half of July                                                  


Organoleptic features:                The wine is ruby red. On the nose it has scents of herbaceous plants, green

                                                pepper and a wide range of soft fruit (blueberry and redcurrant). When the wine

                                                is young, it is strong; when it is aged, it becomes complete and refined.



Well-suited to:                            (haute cuisine) Cold meat dishes, white or red meat, poultry and game

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