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Santa Margherita Cabernet Sauvignon Lison-Pramaggiore 750ML 2011
Sku: 10064874
Cabernet Sauvignon is the world's most widely distributed red variety. Because of its eclectic character, it has attained peaks of quality in the most diverse physical-climatic conditions. ...more
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Product Information
Country: Italy
Region: Veneto
Sub-Region: Lison-Pramaggiore
Grape Varietal: Cabernet Sauvignon
Type: Still wine
Reg. $22.99
Buy Santa Margherita Cabernet Sauvignon Lison-Pramaggiore
An intense ruby red, the color displays violet reflections in the wine's youth. The aromas are intense and varied but centered on fruity, floral and spicy notes with a light vegetal accent that is typical of the Cabernet Sauvignon of the Alto Adige. In succession, notes of raspberries, cherries and violets emerge against a pleasant and discreet boisé background. The flavor is intense, velvety and sapid with an elegant structure of compound tannins of fine quality. A warm tone of alcohol reinforces the softness and conveys the sensations to a perfect correspondence between aroma and flavor. The finish is persistent and closes with fruity and spicy notes. Culinary suggestions

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Cabernet Sauvignon is the world's most widely distributed red variety. Because of its eclectic character, it has attained peaks of quality in the most diverse physical-climatic conditions. In the Alto Adige, this variety, if cultivated with close attention in the vineyard and harvested when it is fully ripe, makes an extremely strong impression, marked by the unusual elegance and sumptuousness of its aromas in combination with a soft but not overwhelming structure, a special characteristic of wines produced at altitudes that are relatively high for the cultivation of grapes.

The grapes, harvested in the final days of September, are removed from the stalks and crushed and the must is fermented at controlled temperatures and in contact with the skins for about 15 days. At that point, the wine, separated from the skins, is racked into barriques from the French Massif Central where malolactic fermentation occurs. Maturation in oak lasts about 14 months followed by fining in the bottle for a further seven months before release onto the market.

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