100% Cabernet Sauvignon
The grapes are machine harvested in early September. The must is fermented for two weeks in vertical stainless steel tanks, using the submerged cap system. The wine matures for twelve months. During this process, 80% is placed in 3,000- and 6,000-liter botte and the other 20% in 350- liter tonneaux. When the wine finishes it is agedfor an additional three to six months in the bottle.
Pairs well with full-flavored pasta and rice dishes, barbecued meats, and fairly mature cheeses
top of page
bottom of page