Cabernet Vino Rosso

Ca' Dei Noni sources fruit from hillside parcels in the Veneto foothills, where clay-limestone soils and diurnal temperature swings preserve acidity in Cabernet Sauvignon. The winery employs extended maceration on skins (14–16 days) in temperature-controlled stainless steel, followed by 12 months in large Slavonian oak—a choice that allows varietal character to dominate over oak spice. The result is a wine built on structure rather than extraction: firm tannins frame dark cherry and dried herb notes without the jammy overripeness common in commercial Veneto reds. This is traditional Cabernet from a region better known for Amarone, executed with restraint.