Cabernet Sauvignon
Wine type: red Alcohol content: 12.5% by volume Variety: Cabernet Sauvignon Trained to a single cordon. Planting density 3,100 vines per hectare and production of about 100,000 kg/ha. Soil of average texture. Vinification: Cabernet Sauvignon is generally harvested during the last 10 days of September. The grapes are fermented in steel tanks and macerated for 8-9 days at a temperature of 24‑26°C. Matured in steel tanks for about 14 months. Colour: intense ruby red with purplish tinges. Nose: Youthfully alcoholic with pronounced notes of raspberry and ripe blackberry. Palate: well-orchestrated and nicely balanced, slight tannin, good structure and length. Pairing: ideal with roast red meat and medium-mature cheeses. |