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Technical Sheet
Ars Magna Cabernet Sauvignon 2018 Omina Romana

Ars Magna Cabernet Sauvignon 2018 Omina Romana

Ars Magna Cabernet Sauvignon 2018

杉とグラファイト、堂々たる骨格。

ラツィオのカベルネ・ソーヴィニヨン100%。深いルビーレッドの粘性ある液体から、カシスやブラックチェリー、イチジクの濃密な果実が立ちのぼり、クローヴ、シナモン、杉、シガーボックス、火山性土壌のミネラルとグラファイトが複雑に交錯します。しなやかで緻密なタンニンが骨格を形成し、長い余韻にバルサミコやカカオのほろ苦さ。ビーフリブロースのグリルとともに。

Item code

18R3076

Producer

Ômina Romana

Type

Red

Region

Lazio

Appellation

Lazio

Vintage

2018

Grape varieties

100% Cabernet Sauvignon

Alcohol

14.0%

Volume

750ml

Serving temperature

16–18°C

Recommended glass

Bordeaux glass, tall and large

Tasting note

A deep ruby red colour and a viscous liquid that slowly fills the glass. The nose features rich fruit notes of cassis, black cherry, and fig, along with cloves, cinnamon, cedar, cigar box, In addition, there is a complex blend of minerals derived from the volcanic soil and nuances of graphite. On the palate, the rich flavor of ripe black fruits spreads, and supple, fine tannins form the backbone. The vanilla and roasted aromas from the barrel blend together, leaving a long, lingering aftertaste with the bittersweet notes of balsamic and cocoa. A magnificently structured wine that combines power and elegance. It has the potential to develop even greater depth and harmony with age.

Food pairing

Grilled beef rib roast with red wine and black pepper sauce Roasted lamb with rosemary and porcini Braised beef cheek in red wine with black truffles

Winemaking & technical data

Cultivation
Fields and soil: Slopes facing the sea, loamy soil
Harvesting: Hand-picked. After sorting the bunches, the stems are removed and the berries are sorted.
Planting density: 5,800 plants/ha
Yield: Approximately 4,500 kg/ha

brewing
Pre-fermentation maceration at low temperature for approximately 48 hours → Fermentation under temperature control
(Combination of stainless steel tanks and wooden fermentation tanks), skin maceration for 10-15 days
Malolactic aging: carried out in new French oak barrels (fine grain)
Aging: Approximately 18-22 months in new French oak barrels (with frequent batonnage) → At least 18 months in bottle