Vignobles: Campolungo

Soil: clay-sandy with generous presence of marly rock.

Harvest: manual with selection of bunches in the field.

Vinification: the Cabernet grape is always the last to arrive in the cellar, we often harvest it in late October. In the cellar it is completely destemmed and crushed, the alcoholic fermentation is spontaneous, the skins are macerated for about 4 weeks, sometimes a little longer, the pomace is softly pressed and then re-used in the field as are the stalks. Malolactic fermentation also occurs spontaneously in the following weeks, sporadically the following spring.

Elevàge: the wine elevates very mature French oak barriques for approximately 42 months.

Winemaker note’s: Fumino is Cabernet Sauvignon from the high hills, “fumino” is the most structured, deep and austere Cabernet batch of the vintage. Its long elevation is necessary to “file the nails” of this wine with great maturity. It is a wine that treasures its time in the bottle. It expresses itself with dark ruby tones, an aromatic articulation very faithful to cabernet sauvignon, therefore pepper, blackberry and green pepper. The sip is fresh and deep, the sip has a profound interactivity with the palate, it has a lot of volume and mid-mouth, a very present tannicity, it is complex and invites drinking.