The Cabernet Sauvignon from Villa Russiz Winery
The Cabernet Sauvignon from Villa Russiz winery is a wine that captures the richness and complexity of the Friulian territory, blending tradition and innovation into a high-quality product. Located in a hilly area with marly soils, Villa Russiz stands out for its commitment to sustainable viticulture and the quality of its finished product. Each bottle represents the excellence and care with which this wine is crafted.
With an alcohol content of 13.5%, the Cabernet Sauvignon from Villa Russiz is a versatile and complex wine, capable of enhancing a wide range of dishes and occasions.
The Winemaking
The Cabernet Sauvignon grapes are hand-harvested at the end of September, selecting only the ripest bunches. In the winery, the berries are separated from the stems and left to ferment and macerate for about 15 days. Subsequently, the wine is aged for 12-15 months in small French oak barrels of 225 liters, a crucial step that imparts structure and complexity to the wine. The final blend takes place in steel tanks, followed by an additional 5 months of bottle aging, ensuring a finished product of the highest quality.
Tasting the wine of the winery
The Cabernet Sauvignon from Villa Russiz reveals an intense ruby red color, characterized by lively acidity and present tannins. In its youth, the wine is distinguished by its spicy notes, while with aging, it develops a fascinating elegance and intensity. On the palate, it offers a robust structure and great aromatic depth, making it a wine of “great substance.”
Food Pairings
This Cabernet Sauvignon is ideal for accompanying meat dishes, such as barbecues and grilled meats. It pairs perfectly with pork tenderloin accompanied by a fruit sauce made of plums and apples. Additionally, it is an excellent companion for pasta dishes with rich and hearty sauces, highlighting the complexity of flavors thanks to its structure and intensity.
THE WINERY
Villa Russiz was established in 1868 with the marriage of Elvine Ritter de Zahony and Count Theodor Karl Leopold Anton de la Tour Voivrè. As early as 1877, Theodor introduced French vine varieties and developed pioneering techniques, showcasing his innovative vision. During World War I, from 1915 to 1918, Villa Russiz became a military hospital. In 1964, it became part of the Collio Consortium, obtaining DOC status in 1968. Between 1989 and 2006, the Cru line dedicated to Theodor De La Tour was launched, achieving significant international recognition. From 2010 to today, the company continues to create new blends and has received over 300 awards….. go to the winery page
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| Aging | 12 months in wooden barrels followed by 4 to 6 months in bottle |
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| Food pairing | cold cuts, medium hard cheese, pasta with meat sauce, red meat, white meat |
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