Cabernet Sauvignon

Grapes are hand-picked in October.

Procedure: Grape berries are in contact with must for eight days, followed by biological deacidification, and pouring: 60% wooden barrel, 40% stainless steel tank
Colour: Medium ruby with noticeable violet hues
Aroma: Reminiscent of black currant, ripe plums. We can also sense the scent of cedarwood, which is characteristic of this variety. The tertiary notes of caramel and chocolate were obtained by ageing in wooden barrels.
Flavour: By ageing in a wooden barrel, wine develops a long, pleasant finish with many tannins which are soft and nicely spicy

Oenologist’s advice:

Pairs perfectly with:

• Beef or game goulash
• Roast
• Grilled lamb or veal
• Aged cheese

Serving temperature: 14–16°C