Igino Cabernet Sauvignon Rosso Veronese IGT - Fasoli Gino

Igino Cabernet Sauvignon Rosso Veronese IGT - Fasoli GinoThe Igino Cabernet Sauvignon Rosso Veronese from Fasoli Gino in Veneto displays a dense, purple-red color in the swirling glass. When held at a slight angle, a transition of the wine color towards garnet red becomes visible at the rim of this barrel-aged wine. When the glass is swirled, this red wine reveals great density and richness, which is reflected in pronounced church windows on the glass wall. The first nose of the Igino Cabernet Sauvignon Rosso Veronese presents notes of black currants and prunes. The fruity components of the bouquet are joined by barrel-aging notes such as additional fruity-balsamic nuances. On the palate, the Igino Cabernet Sauvignon Rosso Veronese from Fasoli Gino starts off wonderfully dry, firm, and aromatic. There is dry, and there is really dry. This red wine belongs to the latter group, as it was bottled with just 1.6 g of residual sugar. On the palate, the texture of this powerful red wine is wonderfully velvety. Thanks to its pronounced fruit acidity, the Igino Cabernet Sauvignon Rosso Veronese reveals itself on the palate as impressively fresh and lively. The finish of this matured red wine from the Veneto wine region ultimately delights with a remarkable length. Vinification of the Igino Cabernet Sauvignon Rosso Veronese from Fasoli Gino The basis for the powerful Igino Cabernet Sauvignon Rosso Veronese from Veneto is grapes of the Cabernet Sauvignon variety. After being harvested by hand, the grapes are quickly brought to the winery. There, they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. After fermentation, the wine is aged for several months in oak barriques. Food recommendation for Fasoli Gino Igino Cabernet Sauvignon Rosso Veronese This Italian should best be enjoyed tempered at 15 - 18°C. It pairs perfectly as an accompanying wine with duck breast and sugar snap peas, fried calf’s liver with apples, onions and balsamic sauce, or boeuf bourguignon.