Reserve

ReserveBlend: 88% Cabernet Sauvignon, 6% Malbe, 6% Merlot

and ethyl-bridging facilitated by aldehydes are all powerful variables to protect a wine from oxidative character and build bound anthocyanins

For instance

characterizing the start and progression of MLF

thus increasing oxygen consumption 1

and light which further informs our decision-making in the vineyard and the cellar

thus making it the “candy” of nutrients (Jiranek et al

soil organic matter

The vineyards of Pieve Santa Restituta benefit from diverse soil types

Biological acidification is very effective

As free anthocyanins are the majority of total anthocyanins in a freshly fermented wine

Applying this knowledge through and beyond the wine production process lends us powerful insight into its behavior

These wines will likely be moderately astringent