Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25° C. for 15-20 days.
50% in french oak barrique of 225 litres for 8 months. The other 50% in barrique of american oak also for 8 months.
It is hard to believe how this wine
can surprise you each time you sip it with new spicy fragrances, dancing together and trying to confuse you. It’s amusing how opulence can be so elegant.
Steak and red wine sounds too obvious a pairing to highlight but it hits the spot so perfectly it’s worth being reminded; there is nothing better you can eat with a bottle of cabernet sauvignon.