Merlot and Cabernet Sauvignon
hilly orography; clay loam soils
altitude from 200 to 600 m a.m.s.l.
VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant.
Yield per hectare:
7 - 8 tons/ha (3.0 - 3.2 tons/acres)
Period of harvest:
d. The harvest of the grapes destined for Angheli began in the last week of August with the Merlot and ended in the second week of September with the harvest of the Cabernet.
A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters.
Fermentation in stainless steel and maceration on the skins for about 11-13 days at a temperature of 28°C (82° F). Ageing in French oak barriques (second passage) for about twelve months and at least 18 months in bottle
enchanting bouquet with notes of red fruits, blackberries and plums, combined with intense balsamic and spicy scents of chocolate and liquorice
Fragrant on the palate with soft tannins. It finishes with good persistence. A red with an international taste with great balance between structure and pleasantness.
with cured meat, meat balls in tomato sauce, grilled red meats, roasted chicken and duck; delicious with lamb chops. When it is served in large glasses with a wide bowl it can be uncorked at time of serving, otherwise a couple of hours in advance.