Variety: Cabernet Saugvignon
Alcohol content: 13%
Acid: 5.4 g/l
Viniculture and Vinification
The Cabernet grapes are harvested late in the season, because their variety ripens late naturally. For this reason, the grapes are harvested during the day and up in the cellar at a suitable temperatrure for the fermentation to start immediately. The fermentation in the presence of skins takes less than a week and the grapes are pressed with a certain amount of residual sugar, which s then completely consumed in the absence of skins in order to preoduce a dry wine. The wines are quickly rinsed to remove the yeast and then it is time for the melancolic fermentation.
Intesne ruby with violet inflexions, good limpidity. Intense aromas of red and black fruits (currants, grafted cherries, blackberries), light vegetable semblance. Light attack and body, very friendly tannins (attack more to the side), finish with hints of almonds.
We recommend this wine with
Red meats cooked in the oven or grill, garnishes that are based on mushrooms, potatoes.
14℃ - 16℃