Cabreo Il Borgo IGT Toscana

THE LAND
Area of production: made from grapes coming from the vineyards of Cabreo estates, on Greve in Chianti hills

THE GRAPE
Vines: Cabernet Sauvignon, Merlot and Sangiovese
Planting density: 3.000 – 5.000 vines per hectare
Production per hectare: on average 7 tonnes of grapes
Yield in wine from the grapes: about 65%

WINE MAKING
Vinification: in stainless steel vats at a controller temperature of 28°C. Maceration on the skins for 18 days
Ageing: in barrels made of French oak (225 liters) (30% new, 40% aged one year, 30% aged two years) for 18 months.
Bottle ageing: minimum 6 months

First harvest: 1982
Shelf life: up to 20-30 years