Notes of spices like black pepper, dried fruit and balsamic fragrances. dry, round, balanced, with velvety tannins and full bodied.

Red grilled meat, aged cheese

The grapes are gently destemmed and crushed. the maceration lasts 2 weeks during which frequent pumping over takes place to extract colour and flavours. after the racking and a soft pressing of the skins, takes palce the alcolic fermentation after that the malolactic fermentation takes place in the barrique of different vintage. the wine is aged in the barrique for some months then the wine is bottled.

100% Cabernet Sauvignon

1st week of october

Deep ruby-red with violet highlights

13,50% vol.

16° – 18° C