Grape variety: Cabernet Sauvignon 100 %
Vineyard location: flat with a mild southern exposition
Soil structure: sandstone, clay
Harvesting: thinning the inappropriate grapes when they start to colour, manual harvest
Vinification: fermentation with maceration for 6 days, soft pressing and pouring into large oak barrels
Maturation: in oak barrels for 6 months
Bottling: no filtration, maturation in bottles for 3 months, 1500 bottles
Alcohol: 12,0 % vol
Sulphites: 67 mg / l
Serving temperature: from 16 to 18°C
Wine features: The wine is brilliant ruby red colour and pretty thick. The smell is intensive, fine and rather rich. We can sense the smell of fresh red fruit (cherry, Morella cherry, black currant…). It tastes dry, pretty warm, a little tannic, fresh, and quite tasty, balanced, intensive, soft and pretty durable, harmonic and appropriate.
Combining with food: It goes well with pork, lamb, piglet, red meat (roasted, barbecued), aged and slightly spicy cheese.
Ageing potential: The wine is ripe and appropriate for drinking.