Vinification and aging: fermentation of Cabernet Sauvignon grapes takes place in stainless steel vats and maceration lasts for 18 – 20 days at a controlled temperature of 28/30° C. Shortly after malolactic fermentation the wine is transferred into oaken barriques (50% new). Once bottled, the wine remains for a further 12 months stored on the estate for refinement.
Tasting notes: intense ruby red colour. An ample and complex bouquet. More evident are the accents of mature red fruit, cinnamon, cassis, and toasted hazelnut; hint of incense. In the mouth an expression of volume, sweetness and softness, all at the same time. An important structure of excellent tannins. It is wonderful expression of Merlot and Cabernet Sauvignon.