Cabernet Sauvignon 100%
Grape was harvested in October. After crushing and destemming maceration for 28 days. After pressing was settled for 3 weeks then took away from gross lees. Part of the wine was aged in traditional 60 hl barrels, other part in 225 l oak barrels for 18 months then bottled in September 2018.
We recommend this wine with dishes made of red meat.
Alcohol: 13,12% vol, Residual sugar: 0,8 g/l, Sugar free extract: 26,1 g/l, T. acid:3,8 g/l, Free SO2: 27 mg/l