Description
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PRODUCTION
Fermentation: Produced from carefully selected hand-picked grapes. After de-stemming and crushing, fermentation begins in a traditional manner with periodical pump overs to ensure maximum extraction. Temperature is controlled at 24ºC to guarantee the wine’s fruity character.
Aging: 30% of the wine is aged in French and American oak barrels and 70% in stainless steel tanks for 6 months which are then blended achieving great balance between the oak and the fruit.
TASTING NOTES
Intense ruby red color with a powerful nose that unleashes loads of red fruit full of plums and a characteristic spiciness. This richly structured Cab is full bodied with a great balance and multi layered finish.
TECHNICAL DETAILS
Grape Variety: Cabernet Sauvignon 100%
Acidity: 5,23 g/l
Residual Sugar: 2,30 g/l
Ph: 3,7
