Cabernet Sauvignon DOC Venezia

Dark ruby red colour. Savoury, rightly tannic and harmonious.


Grape Variety

Cabernet Sauvignon 100%

Cultivation System


Area of Origin

Friuli Venezia Giulia


2nd or 3rd week of September

Winemaking Process

In red, with soft pressing. Fermentation at a controlled temperature of 23 °C in order to keep and enhance the original flavours

Food Pairings

Perfect with roasted meat, game and hard cheese


Serving temperature: 16-18 °C
Alcoholic content: 12,5 % vol
Total acidity: 4,5 gr/l
Sugar: 5 gr/l


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Did you know..?

The origin of the most stout, majestic and elegant within all the vines had been for hundreds years very uncertain. Firstly, there were rumors that Cabernet Sauvignon had been cultivated around 1800 in the area of Bordeaux.
Researches proved that it was releted to the Biturica vine, exalted by the naturalist Plinio il Vecchio on his famous act Naturalis Historia. The name “Biturica” comes from the Bituricans, whom at those times could be found North of Pireneus.

Most recent studies made by the University of Bordeaux showed its true origin as a natural mix between Cabernet Franc and Sauvignon Blanc. It is then explained its denomination as Cabernet Sauvignon.
Cabernet Sauvignon produces stout wines incredibly elegant and fine on which are reflected all the essence of its own territories.
The color of the grape is intense and rich, very compact and thick that makes it almost impenetrable by the light.

By the time passes, the colour becomes darker and at some point it gives some purple tones very similar to the ruby ones.
From its winemaking process the outcome is a variety of tastes like blackcurrant, blueberry, blackcherry and prune.
The chemical structure of this wine allows it to be aged in wooden barrels, in order to develop a wide parfumed bouquet with complex and fascinating organoleptic features.