VINE VARIETY: Monovarietal Cabernet Sauvignon
SOIL: Clayey, slimy with calcareous marl located around the 45° parallel north.
GRAPEVINE CULTIVATION: Guyot-trained
HARVESTING: By hand
VINIFICATION: Grape pressing and destemming with maceration on the skins and controlled temperature fermentation with cultured yeasts
REFINING: In stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.
BOTTLING: Cold sterile
ALCOHOL CONTENTS: 11,5% vol.
COLOR: Ruby red with garnet red tinges.
NOSE: Intense and subtle with fragrant herbal scents of pepper.
PALATE: Lean, balanced and fine-grained with good tannic weave.
INTERNATIONAL PAIRINGS: Pao Tzu – China Feijoada – Brazil.
SERVING TEMPERATURE: 16° – 18°C
CURIOSITY: It’s a vine coming from the Bordeaux area, able to give firmly structured wines destined to ageing. According to the University of Davis it would be a spontaneous hybridization between Cabernet Franc and Sauvignon.Download Data Sheet