Cabernet Sauvignon grapes are hand picked, de stemmed in the cellar and left to macerate for 8 days - first two days at 10°C to obtain or preserve maximum level of fruitiness that is typical for the Cabernet Sauvignon. The wine is pressed and racked into stainless steel tanks for the final stage of fermentation, followed by biological deacidification that gives the wine softness and elegance. Wine is bottled in the summer of the year after harvest.
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