Vigne del Malina Cabernet Franc 2011 | Exclusive Insider Wine – Locals Love it!
Vigne del Malina Cabernet Franc 2011 presents deep ruby in color. A tremendously intriguing wine with aromas of red currant, blackberry, dried flowers, savory herbs and castelvetrano olive. Rich and sumptuous on the palate, with supple tannins, a fresh acidity, and flavors of brooding black fruit and a long and refined finish. The wine is drinking perfectly now after several years of cellaring. Drink now-2020.
The Vigne del Malina Cabernet Franc 2011 drinks well above its pay grade. A true insider wine for this region. While hand-harvesting the 2011 and aging in large oak barrels to maintain a striking level of fruit purity. But few cases reach the States every year, which is why we are thrilled to offer one entire palette—56 cases on this exclusive.
So tucked away in the Alpine hills bordering Austria, the little region of Friuli-Venezia Giulia produces some of Italy’s most heralded whites. But here’s a little secret: in the rustic towns dotting the countryside, the locals often prefer red—especially Cabernet Franc. Because of the unique terroir, the Cabernet Franc produced here takes on characteristics found nowhere else in the world.
One singular example is the Vigne del Malina Cabernet Franc 2011. Rich and sumptuous, elegant and vibrant. In addition offering red currant, blackberry, dried flowers, savory herbs, and castelvetrano olive. While the 2011 offers value far beyond its humble price tag. Most of all after seven years of cellar slumber, it’s in peak form.
About Vigne del Malina
Covering 300 acres, only 20 of which are under vine, the Vigne del Malina estate sits on alluvial gravel soil deposited eons ago by the ancient Malina stream that still runs on the property. Hence, the well-drained soil is ideal for Cabernet Franc. Rather stressing the vines and yielding small, thick-skinned berries of immense concentration. The Alpine foothills contribute cool, fresh air, which produces drastic temperatures shifts at night. Hence maintaining vibrant acidity in the grapes. While ample sunshine during the day allows for the full development of sugars and phenols.
The estate was founded in 1969, but up until 1999, the vineyard was used for family consumption only (we weren’t kidding about the locals). Fortunately, that’s no longer the case. Proprietor Roberto Bachetti, inheriting the property from his father, insists that viticulture is conducted entirely by hand using organic methods. His goal is to produce the best, most authentic wine possible, with quality always coming before profit.