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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
0%
Cabernet Franc
0%
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
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

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.

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.

Bottle

Label

Capsule

Cork

Cardboard

Cardboard

Seals

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