vine

Cabernet Sauvignon

harvest time

Late September

vinification and maturation

Maceration for 8-10 days at a controlled temperature, with periodic pumping over of the must on the skins in order to extract color and aromas from the skins. Maturation in stainless steel tanks for 5 months and another 5 months in oak barrels. Bottle aging for 7 months

ALCOHOLIC GRADATION

13% vol

Organoleptic characteristics

Ruby red. Aroma of ripe fruit, spices and toasting.

pairings

First courses based on vegetables or meat Grilled meats Long / medium seasoned cheeses.

service temperature

18-20°C

recommended glass

Ballon whose shape facilitates a good oxygenation of the wine with the exaltation of the bouquet and aromas

package

0.75 L bottles. Pack of 6 bottles