The grapes originate from the historic vineyard in Lispida, the first in Italy where Cabernet Franc and Cabernet Sauvignon were grown, according to several documents.
The vine species were imported from the region of Bordeaux, France in 1870, when Count Corinaldi decided to grow them in his land in the area of Colli Euganei.
Today the La Costa wine farm rents the longstanding historic vineyard. A superb wine is obtained from it.
Wine making process
Ripe grapes are manually harvested and collected in wooden boxes, which are then placed in a winery. The must ferments in stainless steel fermentation vessels for 15-20 days according to the vintage.
After racking off, wine is poured into cement containers for stabilization and cleanliness. At the beginning of the New Year wine is decanted a couple of times and then filtered and bottled for a few months before being launched on the market.
Nose: grassy and spicy scents finely blended with an aroma recalling that of blackcurrants.
Mouth: full, well balanced and long. Hence very nice and inviting.
Rich pasta or risotto dishes with meat based sauces and meat dishes in general. Very nice with not too ripe cheese.