Cabernet Franc – SANDRE

SANDRE producer’s sheet


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Additional information



Grape variety


General informations

  • Vine varieties: Cabernet Franc 100%


  • Production zone: Campodipietra, in the South of the province of Treviso

  • Soil type: loamy soil

  • Training system: guyot

  • Harvest: at the beginning of October

Wine processing

  • Winemaking: grape de-stemming and crushing. Maceration in steel for 15 days with daily délestage. Malolactic fermentation starts after the alcoholic fermentation and ends before the racking off of the lees

  • Maturation and ageing: before being bottled, it rests about 8-10 months in steel tanks


  • Colour: intense ruby red colour with violaceous reflections

  • Bouquet: with a varietal note of herbs enriched by fruity hints of blackberry and raspberry jam; finishing with the evident spicy note of cinnamon and a lighter one of tobacco and dry hay

  • Taste: well-structured and balanced, savoury, persistent and with a pleasant tannic finish

  • Serving suggestions: best served with roasts of white meat, red meat dishes, game, and matured cheese

  • Serving temperature: 18-20 °C

  • Storage: store in a cool place away from direct sun- light and heat sources

Dati analitici

  • Alcohol by volume: 12,50 % vol

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