Our family’s long journey from a small farm in Northern Italy has perhaps reached its fitting destination in A56, a deep and intense wine redolent of Red Mountain. The layers of stone fruit and dark berry are enhanced with hints of the Old Country, fresh herbs and worn leather. We like to imagine our grandparents sitting down to savor these — literal — fruits of their labors. We hope you, too, will enjoy the 2019 Cabernet Sauvignon along with a roasted rack of lamb, a rich cassoulet, or perhaps a brown butter and sage squash ravioli. Whatever your pleasure, we hope you’ll raise a glass of A56 and savor the moment.
87% Cabernet Sauvignon, 13% Cabernet Franc. Fermented on skins for 3 to 5 weeks in stainless steel, Malolactic fermentation in barrel. Aged 22 months in 50% new French Oak.
Intense and brooding aromatics with layers upon layers. Blackberry, plum, mocha, graphite, fresh herb and hints of leather and forest floor. The palate is powerful and elegant at the same time, and builds to a long finish framed by ample tannins.