CABERNET

  • Grape Variety: 60% Cabernet Sauvignon 40% Cabernet Franc
  • Soil: Calcareous Clay
  • Vine Training System: Guyot
  • Production per Hectare: 70 quintals per hectare
  • Winemaking: Spontaneous fermentation with a temperature controlled maceration in stainless steel tanks for about 20 days with daily pumping over. The last two months of fermentation takes place in unglazed concrete tanks.
  • Colour: Deep ruby red
  • Aromas: Hints of wildberries such as blueberries, black currants and blackberries mixed with alpine herbs.
  • Taste: Impressive full-bodied flavour with lingering tannins that recall liquorice, balsamic and rich spicy tertiary notes.
  • Aging: 10 months in large French oak barrels (Allier and Nerves oak), then rests at least 2 months longer in bottles
  • Food Pairings: Goes well with traditional meat dishes, all kinds of grilled meat, can also compliment smoked meat
  • Serving Temperature: 18° C
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