Nose

Aroma of red fruit, strawberry and cherry on the nose, with notes of bay, cedar wood and blonde tobacco.

Palate

Lively on the palate, rich and long finish, tannin structure typical of great Cabernet Sauvignon wines.

Winemaking

Grapes are harvested once they are fully ripe with a perfect balance between sugar and acidity, and great skin and seed tannins. Clusters are destemmed and fermentation vats are filled with the vintage: grape must, skin and berries. A percentage of the wine goes through a pre fermentation cold maceration in order to exalt fresh fruit aromas, and the rest is fermented at higher temperature to get body and structure. Délestage is based on tasting approval, generally, after a three-week maceration, separating grape pomace from the new wine.

Aging

50% of the wine is aged in lightly/medium toasted French oak for 12 months. It is aged in bottle for 6 months to get round tannins.