Description
Technologist’s wine tasting notes:
By blending these two Cabernet varieties, we wanted to preserve their individual characteristics and at the same time let them complement one another. The wine has a distinct fruity and spicy aroma with integrated oak overtones. Its flavour is enriched by the soft and not too conspicuous tannins, and has a juicy and spicy finish.
Vinification
Having been carefully sorted, the grapes are processed in a crusher /destemmer at 14˚C, with short maceration of the must for 2 days in wooden barrels of 4 m3, followed by alcoholic fermentation. The extraction is achieved by applying combined methods – submerging, dousing of the cap and delestage. The period of contact with the skins is 15 days. Once the solids are removed, the wine is poured in French oak barrels of 225 l where the malolactic fermentation takes place and the wine is left to mature for 10 months. The wine is naturally stabilised and gently filtered prior to bottling.
