100% Cabernet Sauvignon
Manually harvested fully ripe grapes of vintage 2013 have been additionally selected to remove any green parts. The next process is vinification as with the production of red wine – fermentation in submersible inox roto tank at the controlled temperature with 3-4 days of maceration. After fermentation malolactic fermentation and aging in inox containers followed.
Deep ruby red with bluish tints (enologist Claude Gros, Narbonne).
Very intense nose; a lot of black currant and brambleberry in combination with spiciness and black pepper. (enologist Claude Gros, Narbonne).
Pleasantly fresh and elegant, with exceptionally velvety tannins. Extremely fruity, prevailing blackcurrant with spiciness of black pepper. Nice, rounded wine with long aftertaste (enolog Claude Gros, Narbonne).
Light, fruity and elegant fresh wine matching variuos finger food. The structure being lighter than refosco, requiring less spiced dishes. Cabernet sauvignon is a pleasant companion of blue fish, dark poultry (prepared as plainly as possible). Can also be combined with pasta (tagliatelle, ravioli, canelloni), plain stakes, calf’s liver, clams, filled zucchini or paprika and other meat or vegetable dishes.
bright, flysch – sandy on rich marl-slate base
Age of vineyard:
cca 60 HL/Ha
manual, with additional selection of berries at the selection table
yes; prior to bottling
No. of bottles:
7.000 of 0,75 bottles
Recommended serving temperature:
3-5 years (enologist Claude Gros, Narbonne)