• Composition: 100% Cabernet Sauvignon
    Method of cultivation: Guyot
    Vines per hectare: 5500
    Vinifcation: Maceration: 25 days; Fermentation: 12 days
    Élevage: in oak casks for c. 12/18 months
    Ageing: in the bottle for a further 2 years
    Tasting notes: intensive ruby red colour. Slightly grassy scent with shades of raspberries and blueberries, well structured and equilibrated with noble, very distinct tannins, extraordinary round and full- bodied. A wine which will gain importance in course of time
    Accompaniment: red meat, poultry, venison, hard cheese
    Serving temperature: 16°-18° C


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