About this wine
Vineyard and terroir
The production area is Suvereto in Livorno, Tuscany. The vineyards stand at 100 m above sea level on clay, stone and silt. Planting density is 6,000 vines per hectare. Both Guyot and spur-pruned cordon training are used.
Grapes
Cabernet Franc and Cabernet Sauvignon.
Vinification
Alcoholic fermentation takes place in temperature-controlled stainless-steel tanks. Malolactic fermentation is carried out in barriques.
Ageing
The wine matures for approximately 15 months in new and second-use barriques, followed by at least 12 months in bottle before release.
Tasting profile
Intense ruby with violet reflections. Fruit and spice converge in aromas of blackberry, blueberry, vanilla and cocoa. The palate is structured and elegant, with a dense tannic weave, soft tannins and a long finish.
Serving and pairing
Recommended with roasts, grilled red meats, mature cheeses and blue cheeses.
Label / history
The first vintage was 2007. Barbara Tamburini describes Cabraia, identified with Cabernet Franc, as her first project followed from the vineyard's planting in 2004 through bottling in 2009; her signature appears on the label.
