BORGO DELLE CASETTE

Colli Euganei | Controlled Designation of Origin - Cabernet Riserva

A blend of Cabernet Savignon, Franc and Carmenere grapes. Fermentation, maturing and refining take place in French oak barrels for 18- 24 months, without filtration during the bottling. Endowed with silky tannins, this is a harmonious wine, rich in polyphenols. It has a deep ruby colour with purplish highlights and hints of black fruits and spices.

Cabernet Sauvignon

Cabernet Franc

Category: Red wine

AWARDS RECEIVED

Acknowledgements:

trebicchieri Gambero Rosso: Borgo delle casette 2006, Borgo delle casette 2010, Borgo delle casette 2012
Slow Wine Top Wine: Borgo delle Casette 2017
Slow Wine Top Slow: Borgo delle Casette 2012
Slow Wine Grande Vino: Borgo delle Casette 2008, Borgo delle Casette 2011,
Associazione Italiana Sommelier 4 Viti: Borgo delle Casette 2011, Borgo delle Casette 2012
Medaglia d’Oro al Concours de Bruxelles: Borgo delle Casette 2007
Gran Medaglia d’Oro al Concours Mondial de Bruxelles: Borgo delle Casette 2008
Due Bicchieri Gambero Rosso: Borgo delle Casette 2005, Borgo delle Casette 2007, Borgo delle Casette 2008, Borgo delle Casette 2009, Borgo delle Casette 2011
Merano Wine Festival: Borgo delle Casette 2011
Fondazione Italiana Somelier 4 grappoli Vino di Grande Livello: Borgo delle Casette 2009, Borgo delle Casette 2009
Luca Maroni Annuario dei miglioiri vini italiani: Borgo delle Casette 2010, Borgo delle Casette 2011
Le Guide de L’Espresso 4 Bottiglie: Borgo delle Casette 2009, Borgo delle Casette 2011

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TECHNICAL DATA

VINIFICATION AND REFINING

CHARACTERISTICS

RECYCLING CODES

TECHNICAL DATA


Wine:	Colli Euganei Cabernet Riserva
Vineyard:	Planted in 1975 – 2000
Vine variety:	70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Carmenere
Alcohol:	14%
Ground:	Calcareous, marly, rich in texture
Altitude / Exposure:	130-150 m. m.a.s.l. / south-east, south-west
Wine training system:	Spurred cordon and Guyot
Density:	2.300 vinestocks per Ha. old vineyard; 5.000 – 6.000 vinestocks per Ha. new vineyard
Yield (per hectare):	35 Hl
Production:	10.000 bottles

VINIFICATION AND REFINING

Fermentation and maceration in vitrified and stainless steel tanks on the skins for 30-40 days.
Ageing in French oak barrels for about 24 months, then placed in steel barrels and left to rest for about 7-8 months before bottling.
No clarifications or filtrations are carried out.
A further 10 months of bottle ageing.

CHARACTERISTICS


Colour:	Deep ruby colour with purplish highlights, when young, then garnet-coloured
Olfactory Notes:	Full-bodied, embracing, cassis, blackberry, blueberry, coffee, thyme, underbrush, vanilla hints, liquorice.
Taste:	Full-bodied texture, simultaneously fine and balanced with soft tannins, warm, rich in polyphenols which, according to recent medical studies, play an important role in our health thanks to their bioactivity.