Zephyro – Organic Cabernet Sauvignon Emilia IGP
Zephyro is an organic Cabernet Sauvignon Emilia IGP with a deep ruby color, a persistent fruity bouquet featuring blackcurrant and morello cherry, and a full, slightly tannic and well-balanced palate.
A structured and expressive red wine produced in only 500 bottles.
Type: Still red wine
Grape Variety: 100% Cabernet Sauvignon
Denomination: Emilia Romagna IGP
Bottle Size: 750 ml
Alcohol: 13% vol
Allergens: contains sulphites
Aging: bottle-aged
Annual Production: 500 bottles
Serving Temperature: 18°C
Zephyro originates from hillside vineyards in the Parco dell’Eremo di Tizzano, located between Casalecchio di Reno and Zola Predosa. The combination of North-West exposure, medium-textured clay soil and organic farming with biodynamic integration contributes to the wine’s aromatic concentration and its solid structure.
Grapes are hand-harvested in October, then gently destemmed and fermented in stainless steel at controlled temperature. Bottle aging follows, helping refine the tannins and define a smooth, lingering finish.
Zephyro is a Cabernet Sauvignon with intensity and elegance, ideal for those who enjoy full-bodied yet balanced red wines.
Tasting Notes
• Color: deep ruby red
• Aroma: persistent, fruity, with notes of blackcurrant and morello cherry
• Palate: full-bodied, fruity, slightly tannic
Food Paring
Excellent with: crescentine and tigelle with cured meats, roasted and grilled meats, braised dishes, polenta with game, aged cheeses such as pecorino and gorgonzola.
Vineyard Origin
• Production Area: Parco dell’Eremo di Tizzano – Bologna Hills
• Altitude: 220 m a.s.l.
• Exposure: North-West
• Soil: medium-textured clay
• Planting Year: 2007
• Density: 3,500 vines/ha
• Farming: organic with biodynamic methods
• Training System: spur-pruned cordon
• Pruning: manual
Vineyard practices: vegetal fertilisation with legumes and grasses, green manure, mechanical soil loosening, inter-row hoeing, manual suckering, shoot thinning, green pruning and tying.
Winemaking
• Manual harvest (October)
• Selection in small ventilated crates
• Destemming
• Fermentation in stainless steel at controlled temperature
• Bottle aging
