Collio DOC Cabernet Sauvignon Livon 2022

Collio DOC Cabernet Sauvignon Livon 2022

1. General information

The Livon winery was founded in 1964 by Dorino Livon, who acquired his first vineyards on the hills of Collio. The Cabernet Sauvignon described here comes from the Tenuta RoncAlto and is part of the estate’s ‘Classic Line’.

2. Vineyard and cultivation

The Cabernet Sauvignon grapes for this wine are grownin the municipality of Dolegna del Collio. The soils consist of marl and clay – typical of the Collio region and renowned for their ability to produce complex and structured wines. The vines are trained using the Guyot system, with a planting density of 7,000 vines per hectare.

3. Vinification and ageing

Winemaking is carried out with great care:

• Hand-harvesting of the grapes into crates

• Gentle destemming, followed by maceration at a controlled temperature of 23 °C over a period of 18 days

• Ageing takes place in two variants, depending on the source:

  • Method A (Tenuta RoncAlto): 16 months’ ageing in Allier barriques

  • Variant B (Classic Line): 30% of the fermentation takes place in Allier barriques, 70% in stainless steel tanks; followed by blending and bottling

• This is followed by further ageing in the bottle

4. Sensory characteristics

Colour

Intense ruby red with violet rim.

Nose

The bouquet is intense and characterised by:

• Spicy notes

• Wild berries (raspberries, blackberries, redcurrants)

• Slightly herbaceous aromas

Palate

• Full-bodied and rich

• Pleasant, with soft tannins

• Slightlytannic

• Long finish

5. Drinking recommendations and ageing potential

6. Awards

Tenuta RoncAlto – the estate of origin for this wine – has been awarded the highest rating of ‘Quattro Grappoli’ (Four Grapes) in the ‘Duemilavini’ guide for the 2001, 2002 and 2003 vintages .

Summary

The Collio DOC Cabernet Sauvignon Livon 2022 is a characterful red wine from the renowned Collio wine-growing region. With its intense ruby-red colour, aromatic bouquet of wild berries and spicy notes, and its full-bodied, soft-tannined palate, it proves to be a versatile accompaniment to hearty meat dishes. The careful hand-harvesting and the nuanced ageing process (partly in barriques) lend it structure and a considerable ageing potential of 6 to 8 years.