Variety: Cabernet Sauvignon 100%
Kilograms per hectare: 6.000 – 8.000
Hectolitres per hectare: 35 – 48
Soil type: Chalky – clay
~ Temperate with oceanic influences
~ Seasons clearly marked with warm summers and cool winters
~ Before harvest time grapes must reach the ideal maturity
~ Selection process tasting berries and analyzing seeds
~ Grapes are selected and hand picked from the vineyard
~ Second selection process grape by grape at the winery
~ Cold maceration before fermentation during 4 days
~ Fermentation between 24° C and 28° C
~ Post fermentation maceration
~ 30% of wine: Oak ageing during 3 months
Once we have achieved the desired ripeness in the vineyards the prolonged maceration of more than two weeks, allows us to have maximum concentration of tastes and aromas.
Appearance: Deep ruby colour
Nose: Intense aroma of fruits of the forest, chocolate and spices
Palate: The brief ageing in oak gives a balanced structure and long finish on the palate accentuating the ripe fruit and tannins.
Serving temperature: 16-18 ºC
Food pairings: Recommended to accompany Thai curries and different meat dishes.