Variety: Cabernet Sauvignon 60%, Merlot 40%,
Bottle Size: 750ml
Alcohol content: 15%
Appellation: DOC-CT Recas
Viticulture and Vinification
Central to this wine is the “cane-cut” process. Better parcels of Cabernet and Merlot grapes are left to hang on the wine until fully ripe. Then to further concentrate the flavour, they are partially dried/stressed by cutting the cane on which the bunches are born to separate the grapes from the roots of the wine. Over a period ranging from a week to 20 days (depending on the weather) the grapes begin to soften and finally to appear a little saggy. This is due to evaporative water loss which concentrates the flavour and sugars. At the same time, by some unknown process, additional flavours are formed in the grape as a slight violet-like, floral aroma. These translate into the wine and can be tasted quite strongly in the wine when young and becoming more integrated with time in the bottle.
Ruby red. Aromas of overly ripened fruits are revealed after aeration (sour cherries, cherries, currants and plums), on a background of raisins and Caribbean rum, vanilla san slightly caramel, with an ending of pepper. The acidity is high, fixes the aromas well and gives life to the wine with a good aging potential.
We recommend this wine with
Pfeffersteak, fillet mignon, large and medium game, boar cooked over the embers, veal, duck, pork dishes, lamb, Mangalitsa pork, beef tartare, moldy cheeses, desserts with cherries, blackberries, currants, chocolate mousse.
15 ºC – 18 ºC