WINE INFORMATION
Montepulciano – Sangiovese – Cabernet sauvignon – Canaiolo

VINEYARDS
Family organic vineyards in Petritoli (Fermo), a small village in the centre of Italy.
Density for hectare: 3300 spurred cordon rows.

WINEMAKING
Fermentation in stainless steel tanks, long maceration of the skins at a controlled temperature. 18 months in French tonneaux and then aging in stainless steel tanks.

WINEMAKER TASTING NOTES
Dark ruby in colour with ripe berry character. Full bodied, fruity with elegant spicy flavour. Laced with good tannic structure.
Production is very limited, a small cuvée of a thousand bottles.

WINE TASTING TIPS
Large bowl with narrower top directs wine to the tip of the tongue, allowing the drinker to detect flavour nuances.
The best temperature to serve Cacià is 18 -   20°C.

FOOD & WINE
Thanks to its structure and harmony, it is ideal with important red meat dishes, game, but also long-aged cheeses.

technical sheet PDF >>