Varieties

Cabernet Sauvignon

 

 

Elaboration

Once harvested, the must is left to macerate with its skins until the colour sought is found.
The temperature of fermentation is under control from the beginning, and it never goes beyond the 27º/28ºC.
After pressing, the wine has been through French Allier oak casks to stabilise the colour and modify the structure of this powerful variety tannins.
Finally, the wine stays minimum for one year in bottles, making a reduction process which makes wine round and complex.

 

Aroma

Varietal Cabernet aromas which reminds  berries (raspberries, blueberries and blackberries) and the persistent toasted aromas of French oak.

 

Structure

A strong character and full body as befits a Cabernet varietal wine, mind astringency and glycerids.