Elaboration process: maceration and fermentation with skins until sugars fermented, “remontées” for two weeks, malo-lactic fermentation and subsequent storage in barrels of French and American Oak, last fining in the bottle in our cellars.
Tasting:
Colour: ruby red with dark garnet tones.
Nose:
Very fine nose, fruity and spicy, with a long finish.
Multi-layered aromas typical of Cabernet Sauvignon such as tobacco, leather, wild berries and pepper, which blend with those of the oak.
Taste:
Velvety, fresh, rounded and full-bodied.
Balanced, with a characteristic bouquet, elegant, potent, with good tannin, and mature overtones.
A harmonious aftertaste and a long finish.
Overall: a great, well balanced wine that combines the characteristics of varietal wine with those of aging.
Could well improve in the long term if cellared.
Consumption: a good accompaniment to any meal, game, barbecued meat, meat dishes with sauces, cold meats and cheeses, etc.