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 at the end of the fermentation) – Micro oxygenation before malolactic fermentation to enhance the colour and to supple the tannins - Malolactic fermentation in vats.

TASTING NOTE

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, spicy dishes. Best between 16 °C and 18°C.

KEY FACTS

• Good approach to authentic French varietal wine.
• Easy drinking & Food friendly: low alcohol, low residual sugar, no oak ageing!
• Vegan Friendly & Sustainably farmed, certification in process.