Cabernet d'Atina is classified as a wine Denominazione di Origine Controllata ('DOC') as the grapes used in its production (which by law must be at least 85% Cabernet Sauvignon or Cabernet Franc and grown locally) have been traditionally grown in and around Atina, since the late 1800's. Atina lies less than 2 kms from I Ciacca. Valle Scura meaning dark/Shadowed Valley, which is the name of the road that runs through the I Ciacca Estate. This rich red wine is still resting on our concrete tanks and will shortly be transferred into new oak barrels to begin to reach maturity before being bottled and released. The grapes are harvested by hand around the first week of October to be then de-stemmed and lightly pressed. In steel vats, fermentation at a maximum temperature of 28 ° C is carried out spontaneously and naturally. The wine is then poured into egg-shaped concrete vats where it continues its refinement for at least 9 months before being aged for 18 months in 500l new french oak barrels before being bottled. Ageing in the bottle for 6-9 months prepares it for marketing. "This bright ruby red wine offers aromas of black fruits, such as blackberries and currants, fried bread and notes of black pepper given by oak vessels. Medium weighted wine with subtle savoury hints. It has a generous and balanced volume, with ripe tannins and a long finish." - Sofia Di Ciacca Tana
