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.
