Casafranca

Grape variety: 50-70% Indigenous grapes of Montefalco, 20-30% Sangiovese, 10-20% Cabernet Sauvignon Altitude: 300/450 meters above sea level Exposure: North-South Vines per hectare: 4,500 Pruning method: spur cordon Vinification and Ageing Yield: 70 tons per hectare Harvest: beginning of October Harvesting method: by hands, in boxes Fermentation: all three varieties are temperature-controlled fermented at 25°C max. separately for approximately 20 days Ageing: 10% of the product ages in second passage barrels for 6 months, the other 90% is aged in stainless steel vats for the same amount of time Bottling: the wine is released for sale 3 months after bottling ​ Tasting notes Color: deep red with violet reflections Aroma: blackberry jam, red berries liqueur with balsamic hints Palate: soft tannins, good acidity, excellent persistence