| Cabernet Sauvignon | 100.0% |
| Serving Temperature | 19.0 |
| Alcohol | 14.1% |
| PH | 3.5 |
| Acidity Tartaric | 6.18 |
| Residual Sugar (G/L) | 2.34 |
| Full Cases (of 12) Produced | 417 |
Continental climate, with a wide range of temperature between day and night, and well-defined seasons which contribute to a good growth of the vines. The altitude and its microclimate are ideal for the grapes since they provide a unique character. Many hours of good sunlight.
One factor that makes this wine unique is being the result of a natural crossing at the vineyard of old Cabernet Sauvignon and Bouchet (Cabernet Franc) vines. The parcel of the vineyard where the grapes are taken from is sandy-loam, with regular sized stones at half depth. No chemical herbicides are used at the vineyard, and biodynamic practices are implemented for its care and treatment.
The grapes are hand-picked in 18 to 20 kilograms boxes, clusters are selected, then they are destemmed and after that the best grains are chosen. The must is cold-macerated for 7 to 10 days at 15°C to 18°C. Then it is fermented with selected yeast in 6,000 liters stainless steel tanks, with extraction works such as delestage and pressings. Once the alcoholic fermentation is finished, the wine is aged in new French oak barrels where the malolactic fermentation takes place and it rests for 24 months. After the ageing, the wine is stabilized, filtered and bottled. It is stored in the winery for at least 18 months before release.
24 months in new French oak barrels.
Its complex aromas are reminiscent of blackberry, licorice, olives, pepper and caramel.
Besides, its oak ageing adds well-integrated toasty notes. It is compact in the mouth, with vibrant body. The firm and ripe tannins add even more fullness in the mouth; it has a long-lasting finish, which is rich in flavors that provide great storing capacity.
A perfect match for spiced lamb, peppered beef and pasta stuffed with meat.