Cabernet Sauvignon 'Farnito', Toscana, Carpineto

Savoury and concentrated with a hint of spice and vanilla on the layered finish.
Each plot was fermented separately in steel tanks at temperatures of between 25 to 29å¡C, with skin contact lasting 10 to 15 days. After the malolactic fermentation was complete, the separate crus were blended and aged in new, small oak barriques, where it remained until the following January. The wine benefits from a minimum of eight months of bottle ageing, in the temperature controlled cellars prior to release.

Three words to describe this wine:

rustic – leafy – classic
RRP: å£30.86


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