• Grapes: Cabernet Sauvignon

• Training system: espalier

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 150-170 m/above sea level

• Harvest: last ten days of September

• Yield: 70 q.li/Ha

• Soft pressing, vinification in red with submerged cap method with daily periodic pumping overs at controlled temperature (20-22°C). Ageing in oak barrels for about 10 months. Bottled in sterile line with cork vacuuming system.

• Colour: intense violet red

• Bouquet: spicy, fruit jam, dried and red fruits

• Taste: velvet and harmonious, fruity and vanquisher, it is fulfilling your mouth with cherry, blackberry, raspberry and hints of spices

• Alcohol content: 12% vol

• Net dry extract: 23 g/l

• Reducer sugars: 5 g/l

• Total acidity: 5,3 g/l

• Total sulphites: 90/110 mg/l

Food matching: to red wild meat, grilled or roasted and aged cheeses

Service notes: uncork 1 hour before to consume, serve at 16-18°C