Grape varietal: Cabernet Sauvignon
Vinification: 100% manual harvesting. The grapes, harvested at the right point of ripeness, are destemmed, crushed and conveyed to the winemakers. Here the must follows a fermentation at a controlled temperature of about 6 to 8 days with continuous pumping over and punching at least for the first 2/3rd of fermentation. The new wine is removed from the pomace and follows the malolactic fermentation, often triggered by the oenologist.
After the malolactic fermentation the wine is cleaned and stored in stainless steel tanks until it is ready for bottling.
Tasting notes: Deep red color. Jovial bouquet with fruity aromas such as raspberries and strawberries. Dark fruit flavor in mid palate. Beautiful structure and good lengthy persistence on the palate.
Food pairing: Accompanies well sweet cheeses, meaty pasta, cold cuts and blood meats. Perfect for BBQ and grilling.