Alcohol: 13% vol.
Variety: Cabernet Sauvignon
Planting system in simple cordon, yielding 3,100 storks per hectare with a production of about 80,000 kg/ha. Soil: medium mixture.
Vinification: the harvest of Cabernet Sauvignon is usually conducted during the last 10 days of September. The grape is fermented in stainless steel tanks, followed by maceration at a temperature of 24-26°C. The whole process lasts about 8-10 days.
Maturation: in stainless steel tanks for about 14 months.
Colour: intense ruby red with purplish hues.
Bouquet: fresh with pronounced notes of raspberry and ripe blackberry.
Taste: harmonious, well balanced, soft tannins, good structure and length.
Best with: ideal with roast red meat and medium-mature cheeses.