Rodos – Informative document

Clean silty soil of medium mixture with south exposure;
altitude: 295 meters S.L.
Density of planting:
5000 plants/hectare.
Grape Varieties:
Cabernet 100%;
Way of rearing:
Spurred cordon
Yield per Vine & Hectare:
40 hectoliters/hectare
Period of harvest:
Hand harvest in the first two weeks of October. To
decide the right moment of the harvest, Stefano Mantellini, the owner of
the company, almost every day tastes the grapes from different lines of the
vineyard, following mainly the sensory analysis of the skins, the pits and
the pulp.
A second strict selection of the grapes is made before the
destemming process; than the must is poured in small stainless steel vats.
Fermentation lasts in between 18 and 30 days depending on the clone and
grape quality of the vintage. The first refinement is of a period of 6 months
in stainless steel vats and for the two-thirds of the wine will follow a 12/18
months period in French new oak barriques. To assure the final balance
between the two parts, the wine is conveyed for an additional year of aging
in old barriques. Finally, before the sale, will be kept at least 6 months in
13/14 %
Tasting notes:
A Cabernet Sauvignon outside of any trend. Is the result of
the research of a perfect balance between the traditional flavors and the
read fruits taste. A rich wine of intense ruby red color with violet nuances,
with a fine bouquet of red fruits, vanilla and spices. Of ample and clean
flavor, it has an elegant fruity and spicy taste underlined by a
well-balanced tannin.
Serving temperature:
18° C