An accessible wine that is still very rich and energetic, with ripe plum at the forefront of fruit flavors and a hint of toasted wood.
The Cabernet Sauvignon grapes arrived at the winery in the early morning after being mechanically harvested.
The grapes were separated from them stems and after a gentle pressing, the must was transferred with the skins and seeds into stainless steel tanks to begin fermentation. The fermentation lasts for 7 days, at a temperature of 28°C.
After fermentation is complete, the wine is transferred to a storage tank and the skins are gently pressed in the same tank by a pneumatic press in order to begin malolactic fermentation, which is intended to stabilize and soften the wine. After malolactic fermentation, the wine undergoes decantation.
The wine is then matured with French and American oak for 5 months