100% Cabernet Sauvignon– Organic Wine
Best maturity Harvest
Sorting grapes before de-stemming and vatting
Alcoholic fermentation in inox vat.
Controlled temperature during the vatting for 15 days.
Pumping-overs for greater extraction of colors and aromas
Running off the vat and pressing.
Malolactic fermentation and blending.
Ageing in oak barrels for 3 months then in inox vat for 6 months
Light filtration in our winery before the bottling
Shiny dark ruby with purple reflects.
Strong on red fruits
Structured on the palate with silky tannins.
To be served at 18°C.
Perfect with traditional meal such as vegetables gratin, “Entrecote beurre maître d’hotel”