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CECILIA DI BAONE
Euganean Hills | Controlled Designation of Origin - Cabernet Reserva
Made in equal parts from Cabernet Franc and Cabernet Sauvignon grapes . It has a red colour with purplish highlights. It has a rich, broad and well-balanced fragrance, a full-bodied texture and a prolonged smooth taste.
Cabernet Sauvignon
0%
Cabernet Franc
0%
Category: Red Wine
AWARDS RECEIVED
Acknowledgements:
- “Top Hundred” dei migliori vini italiani nel “Golosario di Paolo Massobrio” 2007: Cecilia di Baone 2001
- “Grande Vino” Slow Wine 2012: Cecilia di Baone 2007, Cecilia di Baone 2011
- Medaglia d’Argento al Concours Mondial de Bruxelles: Cecilia di Baone 2008
- 4 grappoli Bibenda: Cecilia di Baone 2008, Cecilia di Baone 2011
- “Grande Vino” Slow Wine 2015: Cecilia di Baone 2011
- Medaglia d’Oro al Banco d’Assaggio dei vini d’Italia di Torgiano</span
- Medaglia d’Oro a Pècsarad (Ungheria)


TECHNICAL DATA AND CHARACTERISTICS OF THE WINE
Espandi
Wine: | Euganean Hills Cabernet Riserva (Controlled) |
---|---|
Vine Variety: | 50% Cabernet Sauvignon, 50% Cabernet Franc |
Vineyard: | Planted in 1975 |
Alcohol: | 13,50% |
Acidity gr./l.: | 5.8 |
PH: | 3.52 |
Ground: | Calcareous, marly, of volcanic origin |
Altitude / Exposure: | 130 m.a.s.l. / south-west |
Vine training system: | Spurred cordon |
Density: | 5000-6000 vinestock per Ha. new vineyard |
Yield (per Ha): | 35 Hl |
Production: | 25.000 bottles |
Vinification: | Fermentation and maceration in glazed concrete tanks and stainless steel tanks for 18-20 days at max 30°C. |
Maturation and refining: | 24 months in stainless steel. |
Colour: | Ruby, garnet-coloured |
Fragrance: | Fruits, cherry, plum, blackcurrant, mulberry. |
Taste: | Small fruits (blackberry, blueberry, blackcurrant). |
Wine: | Euganean Hills Cabernet Riserva (Controlled) | Vine Variety: | 50% Cabernet Sauvignon, 50% Cabernet Franc |
---|---|---|---|
Vineyard: | Planted in 1975 | Alcohol: | 13.50% |
Acidity gr./l.: | 5.8 | PH: | 3.52 |
Ground: | Calcareous, marly, of volcanic origin | Altitude / Exposure: | 130 m.a.s.l. / south-west |
Vine training system: | Spurred cordon | Density: | 5000-6000 vinestock per Ha. new vineyard |
Yueld (per Ha): | 35 Hl | Production: | 25.000 bottles
|
Vinification: | Fermentation and maceration in glazed concrete tanks and stainless steel tanks for 18-20 days at max 30°C. | Maturation and refining: | 24 months in stainless steel. |
Colour: | Ruby, garnet-coloured | Fragrance: | Fruits, cherry, plum, blackcurrant, mulberry. |
Taste: | Small fruits (blackberry, blueberry, blackcurrant). |
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