Grape blend: Cabernet Sauvignon
Aged: 15 months in Barriques
Alcohol content: 14% vol
Acidity: 5.3 g/l
Residual sugars: 0.75 g/l
This is the latest arrival at the winery, made from grapes grown near La Torre farmstead, a tribute to Cabernet Sauvignon, a grape variety that has been used in the blends of La Vialla’s reds for many years and is now, for the first time, vinified as a monovarietal wine. The 2024 season, which got off to a late start due to rain in spring, then went well right up to the harvest in early October. Small bunches of thin-skinned grapes arrived at the winery and yielded intensely coloured must. Fermentation lasted roughly 15 days, with limited pumping over to avoid over accentuating the tannins, which were already quite powerful. The 15 months of ageing in used barriques gave the wine intensity and structure, without diminishing its freshness and drinkability.
Tasting – Colour: vividly bright, the intense shade of ruby red fills the glass with purplish highlights. Richly coloured and compact, but capable of moving with grace and fluidity. The nose: a fragrant bouquet that opens with persistent notes of blackberry, plum and cherry, giving way to floral hints of dog rose and then veering towards tones of forest floor, bay leaf and tobacco leaf. In the mouth: a full-bodied and pulpy onset, with a pleasant, rounded mouthfeel. Cohesive tannins, supported by good freshness, lead to a persistent finish marked by delicate fruity and sweetly spiced tension. The aftertaste is clean and vibrant.
Wine and Food Pairing – Its body holds its own with robust flavours and hearty dishes, complementing them without being overpowering (pappardelle with wild boar sauce, ravioli stuffed with braised veal cheek, a “Fiorentina” T-bone steak, oven-roasted squash with blackberry sauce, fried sage and pecorino fondue, roast game, well-matured cheeses).