Benaco Bresciano Cabernet IGT
Cabernet Sauvignon, Cabernet Franc and Merlot

In the small town Picedo part of the district Polpenazze del Garda, the vineyards extend over an area of 3.25.00 hectares with a density of 6.500 plants per hectare, trained in simple Guyot with a yield of 60 quintals/ha. The soils are of morainic origin, mainly sandy limestone.
The harvest is hand-made, starting from the first decade of October depending on the ripening time.
After destemming and soft pressing, the grapes are put in small stainless steel fermenting tanks where spontaneous alcoholic fermentation begins without using selected yeasts. After a 20-day maceration the must is separated from the skin and put in barriques where the fermentation is accomplished and the malolactic fermentation reaches naturally its complete fulfillment. After 16 months of ageing, the wine is bottled.

Benaco Bresciano Cabernet IGT
Cabernet Sauvignon, Cabernet Franc and Merlot

In the small town Picedo part of the district Polpenazze del Garda, the vineyards extend over an area of 3.25.00 hectares with a density of 6.500 plants per hectare, trained in simple Guyot with a yield of 60 quintals/ha. The soils are of morainic origin, mainly sandy limestone.
The harvest is hand-made, starting from the first decade of October depending on the ripening time.
After destemming and soft pressing, the grapes are put in small stainless steel fermenting tanks where spontaneous alcoholic fermentation begins without using selected yeasts. After a 20-day maceration the must is separated from the skin and put in barriques where the fermentation is accomplished and the malolactic fermentation reaches naturally its complete fulfillment. After 16 months of ageing, the wine is bottled.