Alcohol: 13.5% vol.
Variety: Cabernet Sauvignon
Planting system in simple cordon, yielding 3,100 storks per ha with a production of about 70,000 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 12-18 days.
Maturation: in stainless steel tanks and large oak barrels for approx. 30 months.
Colour: intense ruby red with hints of garnet.
Bouquet: generous, with marked initial notes of balsam (eucalyptus and rosemary), subsequent aroma of plum jam and blackberries, enriched with final notes of spice, black pepper, nutmeg, chocolate and vanilla.
Taste: evolved, well-balanced, well-structured with pleasant finish of ripe fruit, lingering.
Best with: red meats, game, strong cheeses.