Cabernet 2016


Alc. 12,5 % by vol

Hand harvested.

Once the grapes have been separated from the stems , the cool temperature maceration / fermentation phase is completed within around 10 days. The wine is left to settle after the pressing process, then it is racked into stainless steel tanks where it goes through the natural process of malolactic fermentation, which is the conversion of harsher Malic acid to a softer Lactic acid. The presence of Lactic acid promotes a subtle rounder wine that is pleasantly mellow and less abrasive to the palate.

It is a 50% CABERNET FRANC and 50% CABERNET SAUVIGNON vine-bland.

This intense ruby red wine, has soft tannins and good acidity with a pleasant fruity flawour when it is new, that becomes richer, more intense and refined, through aging.

Perfect accompaniment for cold haute cuisine meat dishes, white and red meat roasts, poultry, and furred or feathered game.

Corked with composite DIAM corks.

Serve at 23° C. before the end of 2020.

(25.000 bottles produced)