Cabernet Sauvignon Lis Neris 2019

Cabernet Sauvignon Lis Neris 2021

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Lis Neris

Cabernet Sauvignon Lis Neris 2021

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Cabernet Sauvignon Lis Neris 2022 Cl 37,5

Cabernet Sauvignon Lis Neris 2022 Cl 37,5

In stock

Cabernet Sauvignon Lis Neris 2021

Lis Neris
€17.10
Availability: In stock
SKU
00002181
The lowest price from last 30 days: €16.25
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The Lis Neris Cabernet Sauvignon ferments in stainless steel tanks for 8-10 days, during which time regular délestage is used. The maceration temperature is 24-26°C. It then ages in 500- and 225-liter oak barrels for 8 months. Bottling and brief bottle aging precede release.

Tipo di vino
Type of wine Red
Specifications Venezia Giulia IGT
Body Normal
Region FRIULI VENEZIA GIULIA
Il Vino in sintesi

In summary

Wine list: Cabernet Sauvignon
Grape varieties: Cabernet Sauvignon 100%
Wooden passage: Moderate
Alcohol Degree: 13%
Country: ITALY
Production area: ISONZO
Year: 2021
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9088/100
Come gustare il vino

How to taste it

When to drink it: 3-5 years
Serving Temperature: 16-18 °C
Recommended glass: Large cup (red medium / mature white) Calice grande (rossi medi / bianchi maturi)

Visual tasting

Clear, ruby red in colour with light purple reflections.

Olfactory tasting

Notes of undergrowth, blackberry, and bell pepper. Herbaceous sensations.

Taste tasting

Soft, round and persistent.

What to pair wine with Cabernet Sauvignon Lis Neris 2021

Cabernet Sauvignon Lis Neris is very versatile, pairing well with everything from classic Neapolitan pizza to dishes featuring melted cheeses and smoked meats.

Contains sulfites.

Cabernet Sauvignon Lis Neris is produced with the same-named grapes grown using organic fertilization and integrated pest management (EU regulations), eliminating chemical weed control. The vineyards are scattered between San Lorenzo Isontino, Corona, and Romans (Gorizia). The grapes are grown on a gravelly, calcareous plateau. Maceration takes place in stainless steel tanks for 8-10 days, during which the délestage technique is performed regularly. The maceration temperature is 24-26°C. Maturation follows in 500- and 225-liter oak barrels for 8 months. Bottling and brief bottle aging precede release.

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