GRAPE VARIETY

Cabernet Sauvignon

WINEMAKING

De-stalking and crushing of the grapes – alcoholic fermentation in vats with rack and return twice a day (temperature carefully controlled to reach 27°C / 81°F at the end of the fermentation) – micro oxygenation before malolactic fermentation to enhance the color and to supple the tannins – malolactic fermentation in vats.

TASTING NOTES

Deep garnet red with purple highlights. Good intensity, mixing ripe black fruits (blackcurrant, blackberry) with flattering toasty and spicy notes when agitated. Round and smooth on the palate with velvety tannins. Long fruity aftertaste with notes of vanilla and licorice

PAIRING

Tomato based dishes, pasta, grilled red meat, cheese, or spicy dishes. Best served between 16°C and 18°C / 60°F and 65°F.

KEY FACTS

• Good approach to authentic French varietal wine.
• Easy drinking & food friendly
• Vegan friendly
• Sustainably farmed, certification in process