Kampill Cabernet Reserve Josephus Mayr-Unterganzner

"Important wine with notes of red berries and marked tannins"
GRAPE VARIETY: Cabernet Sauvignon in different biotypes and
Cabernet Franc
TYPE OF SOIL: alluvial of porphyritic origin
TRAINING SYSTEM: pergola and guyot, with one fruiting head per vine or spur pruning with two buds
AGE OF THE VINES: 20 years
QUALITATIVE IMPROVEMENT INTERVENTIONS:
thinning of 60% of the grapes in July
HARVEST: staggered, from mid-October to early November
VINIFICATION: crushing, destemming and subsequent fermentation in stainless steel tanks at a controlled fermentation temperature, with a contact period on the skins of approximately 10 days
AGING: malolactic fermentation and
aging in French oak barriques (approximately 50% of which are used for the first time) for a period of 15 – 18 months; filtration first
of bottling.
COLOR: garnet red
FRAGRANCE: notes of red berries, ripe fruit and hints of cassis, hay and tar
ORGANOLEPTIC DESCRIPTION: complex, very
full-bodied, very fine tannins