Cuor di Vigna 2016 - Sandre | The Wolf Post Wine Magazine

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Credits: Piero Pardini – The Wolf Post

Wine: Cuor di Vigna
Variety composition: 60% Merlot – 35% Cabernet Sauvignon – 5% Cabernet Franc.
Alcoholic strength: 14% vol.
Vintage: 2016.
Classification: I.G.T. Veneto.
Production area: Campodipietra, south of the province of Treviso.
Soil type: clayey.
Training system: guyot.
Harvest: mid-October.
Vinification: destemming and pressing of the grapes. Maceration in steel for 20 days with daily delestage. The malolactic fermentation develops and is completed in the barriques.
Maturation and refinement: the heart of the vine rests and ages for 26 months in barrique and for the remaining 12 it is refined in the bottle.
Serving temperature: 18°-20 ° C.

Tasting notes
Sample, clear, of a very intense garnet red color, almost impenetrable, of good consistency.
Intense aromas of lavender flowers and wisteria open the bouquet of hints of the sample, followed by notes of ripe fruits including blackberry and cassis accompanied by bruised spices of juniper berries and black pepper, final with toasted hints reminiscent of coffee powder mixed with pleasant balsamic and woody notes.
Persuasive impact in the mouth, important sip with strong tannins, long persistence, overall a quality wine.
It is recommended in combination with pappardelle with stewed guinea fowl.

Rating