Cabernet S. & Merlot “Fratta” 2012$2,605.00
Cabernet S. & Merlot “Fratta” 2012
Sustainable
Information
- To nothing: 2012
- Country: Italy
- Region: Veneto
- Grape variety:
- Floor: Volcanic and tuffaceous hills
- Vineyard size: 0.2 Has
- Plant density per hectare: 5000
- Vinification and aging: Manual harvesting, fermentation in stainless steel tanks with eight days of maceration, several punching down. The aging for one year in French oak barrels, half new half second usag
$2,605.00
The Veneto region has several designations of controlled origin (DOC) and designations of controlled and guaranteed origin (DOCG). Some of the best-known appellations in this region are Soave, Breganze, and Colli Berici. These appellations endorse the quality and authenticity of wines produced in specific areas.
Maculan works with various grape varieties, including some native to the region. In Veneto, grapes such as Garganega, Trebbiano, and Corvina are common.
1947
Foundation year
48
Hectares of vineyard
-
Bottles produced
chardonnay, merlot, cabernet sauvignon and cabernet franc, pinot nero, marzemino, Moscato, Vespaiola
cultivated grapes
Conventional and Sustainable
viticulture
What we mean by conventional and sustainable viticulture
Synthetic pesticides and herbicides are used to control pests and weeds. These chemicals can contribute to tighter disease control and ensure plant health.
It tends to focus on maximizing yields and grape production. This may involve practices such as intensive pruning, mechanical harvesting, and vine selection that maximizes the number of grapes harvested per hectare.
Oenological additives, such as selected yeasts, enzymes and fining agents, can be used to standardize the winemaking process and improve the clarity and stability of the wine.
It refrains from the use of chemical pesticides, herbicides and synthetic fertilizers. The use of natural methods such as composting, crop rotation and the application of biodynamic preparations is encouraged to improve soil health.
The aim is to preserve and highlight the natural characteristics of the grape and the place where it is grown. In addition, the use of native grape varieties, adapted to the specific environment, is promoted.
The aim is to intervene as little as possible in the winemaking process. It is preferred to allow fermentation to occur naturally, without adding commercial yeasts.
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